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

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.