I have a recipe blog, but I never want to update it, so I figure I'll just merge the two. If you don't like it, too bad.
That said, pork tenderloin is the King of Lean Meats. Or the Queen, depending on how you cook it. This is my new favorite way ...
Honey Dijon-Thyme Pork
1 lb pork tenderloin, trimmed of all visible fat
2 T. honey dijon mustard
1 T. stone ground mustard
5 cloves fresh garlic, pressed
15 sprigs fresh thyme leaves, chopped (not the stems)
1/4 cup dry white wine
1/4 cup milk or fat-free half & half
2 t. flour
1 T. butter
Mix together mustards, garlic and thyme in a large bowl until well combined. Season with sea salt and cracked black pepper.
Melt butter in large skillet over medium heat.