Toasted Black Peppercorn and Cumin Pork Tenderloin

In small dry skillet, toast peppercorns and cumin seeds over medium heat, stirring often, until fragrant, about 5 minutes. Let cool.

In spice grinder or using mortar and pestle, finely grind cumin and peppercorns. Stir in sugar and salt. Rub all over pork, pressing to adhere. (Make-ahead: Cover and refrigerate for up to 2 hours.)

In large ovenproof skillet, heat oil over medium-high heat; sear pork on all sides until well browned, about 6 minutes.

Roast in 400°F (200°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 25 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes, reserving accumulated juices. Carve into 1-inch
(2.5 cm) thick slices; transfer to platter.

Meanwhile, in small saucepan, whisk together cream, cognac and mustard; boil for 8 minutes or until reduced to about 1/2 cup (125 mL). Stir in accumulated pork juices; pour over pork.