Pork Medallions with Mustard Cream Sauce

12 pork medallions, 1-inch thick
salt and pepper
flour
3 tablespoons butter
1/3 cup vinegar
8 crushed pepeprcorns
2 cups heavy cream
1/3 cup Dijon mustard
2 tablespoons butter

Flatten medallions, cut from pork tenderloin or pork loin, to
1/2-inch thick between wax paper.  Sprinkle with salt and pepper,
dust with flour.  Saute in butter for 2 minutes on each side.
Transfer to a platter and keep warm.

To the same skillet, add vinegar and crushed peppercorns.  Stir and
cook until reduced by two-thirds.  Add heavy cream and simmer 5
minutes, until thickened.  Remove from heat and swirl in mustard
and butter, cut in pieces.  Season with salt, and pour over pork.