Pork Tenderloin with Port Mustard Reduction Sauce

(originally published in Gourmet Magazine in about 1985)

1 pork tenderloin
Dijon mustard
Tawny Port (Sandeman’s Founders Reserve is what I use.)
Shallot
Flour for dredging
Cream
Butter, Canola Oil

1. Preheat oven to 450.
2. Spread Dijon mustard lightly and evenly over the whole tenderloin.
3. Dredge in flour.
4. On high heat, melt a tablespoon of butter and about the same amount of Canola oil in an ovenproof heavy pan (cast iron if possible).
5. As soon as it foams and subsides, brown the tenderloin on all sides.
6. Transfer to oven for six to eight minutes, depending on thickness of tenderloin. (For medium rare to medium, still pink in the center.)
7. Remove from oven, set meat to rest. Turn off oven.
8. In the same skillet (watch out you don’t burn yourself on the hot handle), back to high heat on the stovetop, add a whole chopped medium shallot. Stir until slightly softened, then add two tablespoons of Dijon mustard and ½ cup of port. Reduce by half, stirring constantly.
9. Off heat, add ¼ to ½ cup of heavy cream. Stir to incorporate.
10. Slice the pork on the bias about ¼ to 3/8 inch thick. Nap with the port mustard sauce.

Serves 2 or 3.