Pork Tenderloin With Tarragon-Mustard Sauce

Heat oven to 400 degrees F.

In small bowl, stir together creme fraiche, mustard and tarragon.

Sprinkle pork tenderloins with salt and pepper.

Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook pork for 4 to 6 minutes or until browned, turning once. Place pork in shallow roasting pan.

Place same skillet over high heat. Add wine; bring to a boil, scraping up any browned bits from bottom of skillet. Pour wine mixture around pork in roasting pan. Brush pork with 2 tablespoons of the mustard mixture.

Bake for 15 to 25 minutes or until internal temperature reaches 145 degrees F. Place on serving platter; cover loosely with foil.

Place roasting pan over low heat. Whisk remaining mustard mixture into pan juices. Slice tenderloin into medallions; pour sauce over pork.