3 pork tenderloin, 2 lbs. total
Freshly ground black pepper, to taste
4 tbsp. Dijon mustard
2 tbsp. olive oil
1 tsp. butter
Salt to taste
2 tsp. green peppercorns
3 tbsp. light cream
3 tbsp. dry white wine

Slice the pork tenderloins across the grain, 1/3 inch thick. Pepper the meat to taste and spread half the mustard on one side of the slices. Use the back of a spoon for this. Heat a large frying pan and add the oil. Quickly saute the meat on both sides, until a light brown. Add the butter or olive oil, move the meat in it a bit, and remove from the pan. Place on a platter, salt to taste is optional, and keep warm.

Add the green peppercorns to the pan, crushing them with the back of a wooden spoon. Add the remaining Dijon mustard and mix with the pepper. Add the cream and wine. Bring to a boil and reduce for 1 minute. Serve the sauce over the pork. This sauce also works well over boneless turkey cutlets.