2 1/4 pounds whole pork tenderloins, trimmed of silver skin
2 tablespoons butter
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 cup finely diced onions
1/3 cup mustard seeds
1 cup heavy cream
1 1/2 cups Wisconsin sharp cheddar cheese, shredded and firmly packed
For the pork, season the meat with salt and pepper. Heat the skillet over medium-high heat and melt the butter in the pan. Carefully add the pork and brown well on each side, cooking to desired doneness.* Remove the pork and allow to rest.
For the sauce, drain the butter from the pan and add the onions; cook until slightly brown. Stir in the mustard and cook for 1 minute. Add cream and stir until the mixture boils. Reduce the heat and let simmer. Stir in cheese just until melted and smooth. Remove from the heat.
To serve, slice the pork into 1-inch thick slices. Place on individual serving plates or arrange on a large platter. Serve with the sauce.
*Pork may be served medium, but should reach an internal temperature of at least 160°F.