2 pork tenderloins
Butter
1/4 c. Pernod
3/4 to 1 c. heavy cream
1 tsp. thyme
Salt and pepper to taste

Cut pork tenderloin into 1 inch pieces. Season with salt and freshly ground pepper. Brown meat on both sides in butter. When meat is firm to touch, add Pernod. Ignite with match (careful). When flames are out, add thyme and heavy cream. Simmer until cream thickens slightly. Serve with crusty French bread and a green salad.