Pork tenderloins are lately much appreciated by cooks and eaters not only because of their great texture (they are to pork what a filet mignon is to beef) but also for their low fat content (less than even skinless chicken). This dish “fixes” that fat issue by adding a very rich but supremely delicious cream sauce. Oh, well.

Note that the two pork tenderloins called for are almost always packed together in a single vacuum package in the meat counter.