With some tweaking, this can be five stars. Good base recipe. I found that trying to brown the pork with the mustard resulted in more steaming in the stove top pan than browning. Next time (like I believe others have recommended) I will brown it first without the mustard - maybe dry it with paper towel, rub on a little salt and pepper, brown it in the oil, and THEN brush on the mustard before placing in the oven. I also found the cooking time to be way too long! I used 2.75 lb total weight for the 2 tenderloins. I felt it was over cooked using the stated timing. Luckily pork tenderloin is very forgiving, and it was still excellent. I think a higher temperature (to brown the mustard on it in the oven) for quite a bit less time is the way to go. I also took the suggestion of others and added in a 8oz pkg of mushrooms (16 oz probably would be even better) sautéed in the pan in butter before adding the shallots. Then added 3 cloves minced garlic. (It was the perfect amount! -about 1 tbls minced. It's not too much!) There was no mention of resting the meat and the wonderful oven pan juices! I removed pork to a platter to rest for at least 10 minutes before slicing. I poured all of the oven pan juices into to cream sauce, and reduced it further. I then deglazed the oven pan with some of the sauce and added it back in. I think these changes improve what is already a great recipe. - My opinion :)
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With some tweaking, this can be five stars. Good base recipe. I found that trying to brown...