1 to 1 ½ pounds pork tenderloin
Salt and pepper
...Rub enough olive oil and garlic to coat the tenderloin meat, Generously add salt and pepper to meat; do this ahead of time and chill covered overnight. Remove the meat and grill about 15 to 20 minutes, turning frequently, or until done as desired. Remove to a platter and tent with foil for 10 minutes prior to slicing.
3 egg yolks
2 Tbsp. Dijon mustard
¼ Tsp. Sea salt
1 cup olive oil
1 Tbsp. rice vinegar
...In a food processor, blender, or bowl with whisk, combine egg yolks and mustard and salt. With machine running, slowly dribble in about ¼ cup olive oil and allow mixture to thicken. Add the remaining oil more rapidly until sauce is thickened. If too thick, whisk in a few drops of hot water. Stir in rice vinegar and add more salt and pepper to taste, if desired.
... Slice the tenderloins diagonally into ½ to ¾ inch thickness. Arrange a few slices on each of 4 dinner plates. Top with some mustard mayonnaise sauce and garnish with a few capers, if desired.