Heat the oven to 210°C (th 7).
Baste the fillet mignon of pork generously with the mustard.
Roll it in the crépine.
Salt and pepper it.
Put it in the oven; as soon as the meat begins to brown, wet from time to time with the white wine until none is left.
At the end of cooking turn off the oven.
Add the cream.
Deglaze the cooking dish with a soup spoonful of boiling water and serve hot.