Yield: 4 Servings
|2 pounds||Pork tenderloin; cut into 3" pieces|
|¼ cup||Vegetable oil|
|3 larges||Bell pepper; cut into 3" x 1/4|
|4||Bottled artichoke hearts; quartered|
|¼ cup||Unsalted butter|
|2 tablespoons||All-purpose flour|
|1 cup||Milk; scalded|
|¼ cup||Dry white wine|
|¼ cup||Dijon mustard|
|1 tablespoon||Whole grain mustard|
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.