| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy, Grains |
|
Pork |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork tenderloin; cut into 3" pieces |
| 1/4 |
c |
Vegetable oil |
| 3 |
lg |
Bell pepper; cut into 3" x 1/4 |
| 4 |
|
Bottled artichoke hearts; quartered |
|
|
Mustard Bechamel |
| 1/4 |
c |
Unsalted butter |
| 2 |
tb |
All-purpose flour |
| 1 |
c |
Milk; scalded |
| 1/4 |
c |
Dry white wine |
| 1/4 |
c |
Dijon mustard |
| 1 |
tb |
Whole grain mustard |
INSTRUCTIONS
Use a mild Dijon mustard and keep sauce warm. Gently flatten the pork. In a
frying pan heat 2 tablespoons of the oil. Add the pepper strips and
artichoke hearts and, stirring often, cook 5 minutes. Remove vegetables
from the pan and keep warm. In the same pan heat the remaining oil, brown
pork 1 minute per side and then cook about 4 minutes per side. To serve,
arrange the pork on individual plates and top with the mustard bechamel.
Garnish with the bell peppers and artichoke hearts. Mustard Bechamel In a
heavy pan over medium heat melt 2 tablespoons of the butter. Add the
flour. Cook 2 minutes, stirring constantly. Wisk in the mild and wine.
Remove from the heat and dwisk in the mustards and remaining butter. Keep
warm until serving time.
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