Marinate pork in oil,wine and garlic overnight,chilled.
Grill or pan-broil
the tenderloin,turning often,for 25 minutes, to 155 degrees.
For the Sauce:
Boil wine & shallot until reduced to 2 Tbsp.
Add cream, bring
to a boil; simmer until thick-about 2 min.
mustard, pepper and salt to taste.
diagonally into 1/2" slices and serve with sauce.
2 lb. pork tenderloin, trimmed
3/4 cup veg. oil
(Olive oil works too)
1/4 cup dry white
3 garlic cloves,
Ingredients: 3/4 cup
dry white wine (Dry Vermouth works well)
1 Tbsp. minced
1 cup heavy cream
Salt to taste