1 tbsp (15 mL) black peppercorns
1 tbsp (15 mL) cumin seeds
2 tsp (10 mL) packed brown sugar
1/2 tsp (2 mL) salt
2 pork tenderloins, (about 2 lb/1 kg total)
1 tbsp (15 mL) extra-virgin olive oil
1/2 cup (125 mL) whipping cream
1/3 cup (75 mL) cognac or brandy
2 tsp (10 mL) Dijon mustard
In small dry skillet, toast peppercorns and cumin seeds over medium heat, stirring often, until fragrant, about 5 minutes. Let cool.
In spice grinder or using mortar and pestle, finely grind cumin and peppercorns. Stir in sugar and salt. Rub all over pork, pressing to adhere. (Make-ahead: Cover and refrigerate for up to 2 hours.)
In large ovenproof skillet, heat oil over medium-high heat; sear pork on all sides until well browned, about 6 minutes.
Roast in 400°F (200°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 25 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes, reserving accumulated juices. Carve into 1-inch
(2.5 cm) thick slices; transfer to platter.
Meanwhile, in small saucepan, whisk together cream, cognac and mustard; boil for 8 minutes or until reduced to about 1/2 cup (125 mL). Stir in accumulated pork juices; pour over pork.