Pork Tenderloin Feta

Prepare your carb, set aside. Heat 1 tablespoon butter and olive oil in large saute pan on medium-high heat. Season pork w salt and ground pepper to taste. Add pork to pan and saute until browned on both sides. Remove from pan and keep warm. Add remaining 2 tablespoons butter and shallots to pan; saute shallots about 5 minutes. Add wine and cook until reduced by half. Add cream and Dijon mustard and cook until reduced by half, about 4 minutes. Stir in pepper to taste, and capers, return pork to pan and cook for a few minutes. Garnish w feta and parsley. Serve over carb.