Preparation:

1)-Mix mustards and Italian dressing. Marinate pork tenderloin in the mixture for 24 hours.
2)-Heat olive oil and sear tenderloin over high heat, 7 minutes on each side. Cut into 5 to 7 individual medallions.
3)-For sauce, combine half the heavy cream and béchamel and reduce by 1/4 over medium heat. Stir until combined, about 4-5 minutes. Add the rest of the cream and continue stirring another 4-5 minutes, until desired consistency. Top with fresh Gorgonzola crumbles.
4)-Fan pork medallions on plate. Ladle sauce over meat. Serve with starch and vegetable of choice.