3 Tablespoons flour
4 Tablespoons butter
2 cups water
Salt and pepper to taste
1 small onion chopped
1 Tablespoon vinegar
4 Tablespoons Clem's Hot Pepper Mustard
1/2 Tablespoon chopped ginger
Brown flour in butter over medium heat. Add water gradually, stirring constantly to form smooth sauce. Season with salt and pepper, stirring until thickened. Add onions, vinegar, Clem's Hot Pepper Mustard and ginger. Bring to a light boil, stir, remove from heat, and cover.
1 1/2 to 2 pounds pork tenderloin
2 tablespoons of olive oil
Slice tenderloin into 3/4 inch medallions, season with salt and pepper. Heat oil in large skillet. Saute meat over medium high heat for 3 minutes each side. Serve with Clem's Mustard Sauce.
This sauce is also excellent with turkey, chicken, and other pork dishes.