3 tbsp. vegetable oil
1 tbsp. coarse grained mustard
1/2 tsp. salt
1/2 tsp. pepper
2 (3/4 lb.) pork tenderloins
1/4 cup white wine
Mustard seed sauce

Combine first 4 ingredients, stirring well. Rub mixture over pork, refrigerate in plastic bag for 6 hours.

Bake at 375°F for 25 minutes or until meat thermometer registers 160°F, basting several times with wine. Slice tenderloins into 3/4-inch slices and spoon mustard sauce over slices.

MUSTARD SEED SAUCE:

1 3/4 cups heavy cream
1/4 cup coarse grained mustard
1/4 tsp. salt
1/8 tsp. white pepper
1 tbsp. Worcestershire sauce
1/4 cup white wine

Heat heavy cream to reduce to about 1 1/4 cup. Do not boil. Stir in remaining ingredients and heat for 3 to 5 minutes more.