1 1/2 lbs. pork tenderloin, trimmed of any membrane 3/4 c. vegetable oil
1/4 c. white wine
3 garlic cloves, crushed lightly

In a small deep dish just large enough to hold the pork, combine the oil, the wine and the garlic. Add the pork, turning to coat it thoroughly, and let it marinate, covered and chilled overnight. Drain the pork, discarding the marinade, and grill it on an oiled rack set about 6 inches over glowing coals, turning it, for 25 minutes, or until a meat thermometer registers 155 degrees, for meat that is just cooked through but still juicy. Transfer the pork to a cutting board and let it stand while making the mustard cream sauce.

MUSTARD CREAM SAUCE:

3/4 c. dry white wine
1 tbsp. minced shallot
1 c. heavy cream
3 tbsp. Dijon-style mustard
Freshly ground white pepper to taste

In a small heavy saucepan boil the wine with the shallot until it is reduced to about 2 tablespoons. Add the cream. Bring the mixture just to a boil and simmer it for 2 minutes, or until it is thickened slightly. Strain the sauce through a fine sieve into a bowl and whisk in the mustard, the white pepper, and salt to taste.

Cut the pork diagonally into 1/2-inch slices and serve it with the mustard cream sauce. Steamed baby carrots are a good accompaniment. This is an impressive company meal.