The cooking of meat falls to my husband. I'll relate here as best I can what he did!
MUSTARD AND BLACK PEPPERCORN CRUSTED PORK TENDERLOIN
2 - 1lb pork tenderloins, trimmed
1 - 2 Tbsp whole black peppercorns
Whole grain mustards (preferably Spartan Mustard from the National Mustard Museum!)
Preheat the oven to 375
Trim the fat from the pork tenderloins.
With a mortar and pestle crush the peppercorns.
Rub the tenderloins all over with the mustard and then some of the peppercorns.
On the stove top in a pan, brown the tenderloins on all sides over medium high heat. This helps get a nice crust on the meat.
Put tenderloins in a baking dish and roast in the oven until desired doneness. Ours was done medium, so to about 140-145 with the meat thermometer.
Let rest and slice thinly.
Note: one of these days I will have my husband discus the art of cooking meat perfectly. I know it takes years of practice but he seems to have mastered the skill. It seems to involve cooking by sense of touch just as much as anything!