Pork Tenderloin With Cognac Cream

In a small bowl combine paprika, garlic powder, dry mustard, rosemary, salt and pepper. Reserving 1 tablespoon of the rub mixture, sprinkle the remaining all over both pieces of meat. Let the pork stand at room temperature for at least 15 minutes or up to 1 hour before cooking.

In a large, heavy frying pan over medium heat, heat the olive oil and add the tenderloins, cooking and turning often until browned on all sides and internal temperature reaches 140 degrees F watching closely because the paprika will burn. (This can be done on the grill.) Transfer the tenderloins to a platter and let rest tented loosely with foil while you make the sauce.

In another pan over medium heat, melt the butter and add the shallot, saute until softened about 3 minutes. Remove from heat and stir in the parsley and cognac. Return to heat and simmer for another 1 to 2 minutes.

Whisk in the Dijon mustard, tomato paste, chicken broth and reserved 1 tablespoon rub. Continue to simmer while stirring often to reduce the sauce by half, about 5 minutes.

Whisk in the cream and cayenne to taste. Add any accumulated juices from the pork to the sauce and season to taste with salt and pepper. Slice pork and spoon on sauce.