Pork in Mustard Cream Sauce

Margaret3's Note:

This recipe originally called for scallops and was first served to me as an appetizer. So try it with them, too!

• Total Time: 2 hrs
• Prep Time: 30 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 4

• ½ lb fresh mushrooms , sliced
• ½ green pepper , sliced
• ½ red pepper , sliced
• oil , to saute
• butter , to saute
• broth , to saute
• 4 tablespoons butter
• 2 tablespoons olive oil
• 3 green onions , tops and all,chopped
• 1 ½ lbs pork tenderloins , of other lean pork,cut into cubes
• coarse pepper
• 1⁄3; cup dry white wine
• 1⁄3; cup Grey Poupon mustard
• ½ cup plain yogurt

Directions:

1. saute peppers 1-2 minutes, add mushrooms and saute until soft,using the smallest amount of oil, butter, broth you can get away with.
2. Set aside.
3. heat butter& oil in large skillet.
4. add onions& cook on LOW 5 minutes WITHOUT browning.
5. Raise heat and add pork, seasoning it with a little coarse pepper.
6. Cook one minute per side& remove from skillet.
7. set aside.
8. Add wine to skillet and bring to boil, reducing it to a few syrupy spoonfuls Add mustard& yogurt& wisk together thoroughly.
9. BOIL 2 minutes.
10. Combine with pork, mushrooms and peppers and warm thoroughly.
11. Place all in a covered baking dish and bake@ 325 for 1-1 1/2 hrs, until fork tender.
12. timing will depend on what cut pork you have chosen.
13. (I seldom spring for tenderloin, but use boneless center cut chops or a small boneless roast, so i usually go for closer to the 1 1/2 hrs).
14. If sauce is too thin, add a few plain bread crumbs.
15. We like this served with basmati rice or couscous.