2 1/2 lbs. pork tenderloins (trimmed)
1 c. heavy cream
3 tbsp. Dijon mustard (seeded)
2 tbsp. brown sugar
3 tbsp. white vinegar
7 eggs
2 red delicious apples
Shelled pecans
4 tbsp. oil

Sauce Recipe: Heat cream, brown sugar and vinegar to boil. Slowly add 3 eggs (beaten). Remove from heat at second boil. Keep warm.

Pound pork to 1/8 inch thick. Dredge pork tenderloins in flour. Shake off excess flour and dredge in egg wash. Saute medallions in hot oil on both sides until golden brown. Top with warm sauce, sliced apples and pecans. Enjoy! Yield: 6 (5 ounce) portions.