Mustard pork tenderloin is one of those dishes that look restaurant-grade but actually demand more patience than skill. The secret isn't some exotic ingredient - it's not rushing and not drying out the meat.

First, the choice. Look for a tenderloin that's pink or light red; if the edges are greyish or whitish and dry, the meat isn't fresh. Remove the white membrane, but leave the layer of fat - that's what keeps the meat juicy. And one more rule: cook the whole piece, not sliced - that way it keeps its juices.

Season it with salt and pepper, then sear it in a hot pan with a little olive oil, turning it on all sides until it gets a golden colour. Then move it to a baking tray and roast at 200 degrees for about 20 minutes. When you take it out, cover it with aluminium foil and let it rest for a few minutes - this step is crucial, because it lets the juices redistribute instead of running out onto the board.

For the sauce: heat cooking cream, add a spoon of meat concentrate, three teaspoons of grainy mustard, a little Worcestershire sauce, a few drops of Tabasco, salt and pepper. Let it simmer until it thickens. Cut the tenderloin into medallions - not too thin - pour the sauce over them and serve at once. Simple, but with a technique that makes the difference between juicy and dry.