1/4 cup butter, (1/2 stick), softened to room temperature
2 teaspoons Dijon-style mustard
1 clove garlic, minced
In a small bowl, stir together ingredients until well mixed. Wrap in waxed paper to shape like a stick of butter. Chill while pork is cooking. When ready to serve, cut into fourths and top each pork mignon before serving.
Goes well with Bacon-Wrapped Pork Medallions or Bacon-Wrapped Pork Chop.