My go-to is probably a dijon-marsala pork tenderloin.

Coat a tenderloin in Dijon mustard and brown it. Toss it in the oven for 20ish minutes. Use a meat thermometer. Meat production safety is getting iffy these days.

In the same pan, sautée a shitload of finely-diced shallots in butter. Pour in equal parts cream and marsala wine. Reduce it by about half and add more Dijon until it tastes good.

Slice the meat and drown it in tasty sauce.