Slice the tenderloins about an inch thick, and season with Creole seasoning.
Heat the butter in a skillet over medium heat, and sauté the pork until browned on each side. Remove and keep warm.
Add the Bourbon to the pan and bring to a boil, whisking to dissolve the browned bits. Add the lemon juice, Worcestershire, steak sauce, and mustard. Stir and cook for a minute, then add the cream. Lower the heat to a simmer.
Return the pork to the pan and cook to heat through while coating the pieces with sauce.
Place the tenderloin slices on plates, nap with a little extra sauce (if there is any), and top with a light sprinkle of chopped shallots and pepper.
