Pork Tenderloin with Dijon Marsala

2 pork tenderloins
4 tablespoons Dijon mustard
1 tablespoon oil
2 tablespoons butter
2 shallots, minced
1/2 cup dry Marsala wine
1/2 cup sweet Marsala wine
1 tablespoon Dijon mustard
1 cup heavy cream

Preheat oven to 350 degrees F. Coat pork tenderloins generously with the 4 tablespoons of mustard. Spray a 9×13 inch baking dish with cooking spray. Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer to baking dish and bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.

Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in wine, mustard, and cream, and cook until volume of liquid is reduced by half. Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.