If your tenderloin is whole, slice it
on the diagonal into thin medallions.
Dust generously with flour and
sprinkle with salt and pepper.
In a large nonstick skillet, heat the
olive oil over high heat and quickly sauté all the medallions,
turning them, for 3-4 minutes until they are well browned.
Pour in the beer, blend in the
mustard, and add the thyme.
Reduce the heat and simmer for 8-10
Add the cream and generously season
with salt and lots of black pepper.
Simmer another 5 minutes and serve.
Note : If you can find pork already
cut into medallions, buy them, or ask the butcher to slice the pork
tenderloin into medallions for you. Use a good, full-bodied beer such as
Samuel Adams Boston Ale.