Pork Tenderloin in Creamy Mustard Sauce

Cut tenderloin crosswise into ½-inch slices. Place pieces between waxed paper and pound to a ¼-inch thickness. Combine flour, ¾ teaspoon salt, and ½ teaspoon pepper in a plastic bag. Add pork in batches and toss to coat. Melt 1 tablespoon butter in a skillet over medium-high heat and add one-third of pork.  Sauté until brown and cooked through, about 3 minutes per side. Transfer pork to a platter and keep warm. Repeat with remaining pork in two more batches, adding 1 tablespoon of butter for each batch.  Add green onions to skillet. Sauté until tender, about 1 minute. Stir in wine. Bring to boil. Boil until liquid is reduced to 2 tablespoons, about 3 minutes. Stir in whipping cream and simmer until thick, about 5 minutes. Whisk in mustard. Return pork to the skillet with the mustard sauce. Heat thoroughly. Serve immediately. Serves 4 to 6.