• 1/2 cup cream , heavy / thickened (Note 2)
• 1 tbsp Dijon mustard (Note 3)
• 1 tbsp whole grain mustard (Note 3)
• 2 tsp tarragon , finely chopped (Note 4)
• 2 tsp parsley , finely chopped (Note 4)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 – 2 tbsp water , as needed

1. Return skillet used for the pork to the stove over medium heat.
2. Add cream and both mustards.
3. Mix well, scraping the bottom of the pan to dissolve any golden bits stuck to the base of the pan into the sauce.
4. Once it becomes hot but not simmering, stir in salt, pepper, tarragon and parsley.
5. If the sauce seems too thick, thin with a little water as needed.

Note: No need to simmer, the sauce is done!