Pork in Mustard Cream Sauce

Name: Pork in Mustard Cream Sauce
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4-6 serving(s)
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

Submitted by Margaret3

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

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Ready In:: 2hrs
Ingredients:: 14
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

saute peppers 1-2 minutes, add mushrooms and saute until soft,using the smallest amount of oil, butter, broth you can get away with.
Set aside.
heat butter& oil in large skillet.
add onions& cook on LOW 5 minutes WITHOUT browning.
Raise heat and add pork, seasoning it with a little coarse pepper.
Cook one minute per side& remove from skillet.
set aside.
Add wine to skillet and bring to boil, reducing it to a few syrupy spoonfuls Add mustard& yogurt& wisk together thoroughly.
BOIL 2 minutes.
Combine with pork, mushrooms and peppers and warm thoroughly.
Place all in a covered baking dish and bake@ 325 for 1-1 1/2 hrs, until fork tender.
timing will depend on what cut pork you have chosen.
(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).
If sauce is too thin, add a few plain bread crumbs.
We like this served with basmati rice or couscous.

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RECIPE SUBMITTED BY

Margaret3

Kenner, Louisiana

Originally from the Midwest, I have lived in New Orleans for decades--my waistline shows it! It's a fabulous foodie city, with new restaurants constantly opening. Travel is very important to me, and we do a lot of that. My photography "habit" and travel go together nicely, as does a growing passion for birding and its associated travel.

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