1 pork tenderloin
3 tbsp. whole grain mustard
1/3 c. white zinfandel
Flour
Splash heavy cream

Cut pork into 1/4 inch thick medallions, press flat and flour both sides. Saute in oil until light brown, then remove from pan and drain oil. De-glaze pan with wine, add mustard and mix well. Return to fire. Return the pork to pan and let the sauce reduce. Add cream; mix and serve.

NOTE: Half and half can be substitute for heavy cream. The amount of wine, mustard, and cream can be adjusted to your liking. Serves 2-3 people.