1 1/2 lbs. pork tenderloin
1 tbsp. oil
Salt and pepper
1/4 c. white wine
3/4 c. heavy cream
2 tsp. dijon mustard

Cut meat crosswise into 12 thick pieces. Turn each piece, cut side down, on the counter and flatten with a cleaver or the flat of your hand to about 3/4 inch. In a frying pan, heat oil over medium high heat. Add pork and cook until browned on both sides, about 5 minutes total and remove. Sprinkle with salt and pepper in both sides when you turn the meat. Add wine to pan; bring to a boil and cook, scraping up browned bits from bottom of pan until slightly reduced. Add cream, mustard, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring, until thickened (1 to 2 minutes). Pour over meat and serve.