There's no need to cook pork until it's dry and unappetizing. The national pork producers council recommends pork be cooked to an internal temperature of 160 degrees. At that temperature, the meat is absolutely safe, still moist and ever-so-slightly pink at the center. 4 servings.

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 on 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 and cook, stirring, until thickened, 1 or 2 minutes. Serve with mustard sauce over the pork.