Recipe: Pork tenderloin with mustard and pastis

1 coat the meat with mustard. let marinate for one hour in the refrigerator.
2/ in a cocotte heat a little oil and butter and brown the tenderloin on all sides over medium heat. color it well without burning it.
3/ add the prunes and deglaze with the pastis and 3 tablespoons water.
salt, pepper.
4/ cover and let cook gently for about twenty minutes.
5/ at the end of cooking, remove the meat from the cocotte, keep it warm, pour in the cream, heat for one minute and serve very hot.
you can also leave the meat in the cocotte when pouring the cream.
as an accompaniment, a mash of potatoes and celeriac.
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