2 whole pork tenderloins
1 heaping tbsp. salt
1 heaping tbsp. sugar
2 tsp. dry mustard
2 tbsp. butter
3/4 to 1 c. hot water
1/2 to 3/4 c. cream or evaporated milk
soy sauce, to taste
cornstarch

Combine salt, sugar, and mustard; rub into meat. Marinate 24 hours; turn often. Melt butter and brown meat. Add water, cover and cook 20 to 25 minutes. Remove meat. Add cream and soy sauce. Thicken with cornstarch. Serve gravy with meat.