1-2 pork tenderloins
Grey Poupon Mustard

Cover tenderloins generously with mustard and allow to marinate 8 hours – overnight.

-or-

Sprinkle tenderloins generously with garlic salt and pepper.

When grill is hot, place the tenderloins on the grill and sear as quickly as possible on all sides.  Use both burners to sear the meat.Cover with foil pan and continue to cook for 20-30 minutes, turning every 5-7 minutes or so.  When done, transfer meat to a platter and cover with foil to allow the meat to rest before serving.

SAUCE
You can put the cream and seasonings in a sauce pan on the lowest possible burner about the time you put the meat on the grill and it will be thickened when the meat is done.

1 pint heavy cream
1 tsp Italian seasoning or herbs du provence
2-3 dashes cavenders
1 heaping teaspoons Dijon mustard

Pour cream into small sauce pan and bring to simmer.  Add seasonings and continue to simmer cream until it reduces and thicken somewhat.  Adjust seasonings if necessary.

Bon Appetit!