Pork in Mustard Cream Sauce

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 tenderloins, 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. 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. 2

   Set aside.

3. 3

   heat butter& oil in large skillet.

4. 4

   add onions& cook on LOW 5 minutes WITHOUT browning.

5. 5

   Raise heat and add pork, seasoning it with a little coarse pepper.

6. 6

   Cook one minute per side& remove from skillet.

7. 7

   set aside.

8. 8

   Add wine to skillet and bring to boil, reducing it to a few syrupy spoonfuls Add mustard& yogurt& wisk together thoroughly.

9. 9

   BOIL 2 minutes.

10. 10

    Combine with pork, mushrooms and peppers and warm thoroughly.

11. 11

    Place all in a covered baking dish and bake@ 325 for 1-1 1/2 hrs, until fork tender.

12. 12

    timing will depend on what cut pork you have chosen.

13. 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. 14

    If sauce is too thin, add a few plain bread crumbs.

15. 15

    We like this served with basmati rice or couscous.