Freshly ground black pepper
1 pork tenderloin (about 3/4 lb.)
1 tsp. butter
3 tbsp. brandy or cognac
1/2 cup table cream
1 tbsp. Dijon mustard
Generous pinches of dried leaf thyme, dried marjoram and rosemary
Salt (optional)

Makes 2 Servings

Recipe from Chatelaine Cook Book
 

Coarsely grind enough black peppercorns to measure 1/4 tsp.  Press the pepper into the outer surface of the meat.  Heat the butter in a frying pan just large enough to hold the meat.  Add the meat and sauté over med. heat until lightly and evenly browned, about 8 min.

Reduce heat to low.  Pour the brandy over the meat.  Add remaining ingredients to the pan.  Whisk until blended.  Cover and cook over low heat, turning frequently, for 10 to 15 min. until the meat feels springy.  Remove the meat from the pan and let it rest for a couple of min.  Meanwhile, taste the sauce and add more seasonings and salt, if needed.  Boil gently, uncovered and stirring often, until the sauce is thick enough to coat the pork.  Slice the pork into 1/2" pieces and pour the sauce over top.