Tenderloin in a Creamy Mustard and Terragon Sauce

Serves 4
2 pork tenderloins
flour
salt, pepper
3 medium onions cut in rings
oil
2 tblsp white wine vinegar
1 dl stock
2 tsp french dijon mustard
dried terragon
2-300ml cream

1. cut the tenderloins into thick slices. Use your hand to squash them flat.
   put flour, salt and pepper in a deep plate. Mix it and flip the tenderloin slices in the flour.
2. Brown the meat on both sides in a pan with oil. Then take them out of the pan and fry the onion rings till clear and tender.
3. Add white wine vinegar, mustard, stock, terragon and cream. Mix well and then put the meat back in the pan.
4. Let the dish cook at low heat for about 15 minutes.
   

Serve with potatoes or rice and with either boiled veggies or a green salad.