Pork in Mustard Cream Sauce |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This recipe originally called for scallops and was first served to me as an appetizer. So try it with them, too! 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.
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