1 tablespoon olive oil
2 pork tenderloins (about 8 ounces/225 g each)
Salt and freshly ground pepper
About 3/4 cup/175 ml Dijon mustard (plain or grainy)
1 shallot, minced
1 cup/250 ml dry white wine
1 cup/250 ml creme fraiche
2 tablespoons chopped fresh rosemary
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