pork tenderloin cut into twelve 1-1/2 inch thick slices
flour
salt and pepper
4 tablespoon butter
1/2 cup chopped onion
8 peppercorns
1/3 cup vinegar
2 cups heavy cream
1/3 cup Dijon mustard
2 tablespoon butter
1/2 teaspoon salt
Flatten pork slices to 1/2 inch thickness. Dust pieces with flour, salt, and pepper. Brown on both sides in 4 tablespoon butter. When thorough cooked, remove from pan and keep warm.
Add onion to drippings, and cook until transparent. Stir in peppercorns and vinegar and bring to a boil. Remove from heavy and stir in heavy cream. Return to heat and cook until thickened.
Remove from heat and discard peppercorns. Stir in mustard, remaining butter, and salt.
Pour over pork and serve immediately