PORK MEDALLIONS IN BEER AND MUSTARD

1 1/2 lbs pork tenderloin
flour for dusting
salt and pepper
2 to 3 TBS olive oil
1 cup of full bodied beer
 2 TBS Dijon mustard
1/2 tsp dried thyme
1/4 to 1/2 cup cream

Slice pork into thick medallions. Dust generously with flour and sprinkle with salt and pepper. In a large, no stick skillet, saute all the medallions, turning them for 3 to 4 minutes until they are well browned. Pour n beer, blend in mustard and add the thyme. Reduce the heat and simmer for 8 to 10 min.  Add the cream and generously season with salt and black pepper. Simmer another 5 minutes and serve.