Pork in Mustard Cream Sauce

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

• Ready In: 2 hrs
• Serves: 4-6

Ingredients

• 1⁄2 lb fresh mushrooms, sliced
• 1⁄2 green pepper, sliced
• 1⁄2  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 1⁄2 lbs  pork tenderloin, of other lean pork,cut into cubes
•  coarse pepper
• 1⁄3 cup dry white wine
• 1⁄3 cup Grey Poupon mustard
• 1⁄2 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.