1 - 1 1/4 lb. pork tenderloin (whole)
2 tbsp. butter
1 tbsp. oil
1 green bell pepper, chopped
2/3 c. dry white wine
2 tsp. Dijon mustard
1 (16 oz.) can tomatoes, chopped
Finely grated peel of 1 lemon
1 tsp. Italian seasoning
Pinch of nutmeg
Salt & pepper
Thinly pared lemon peel for garnish

Cut the pork across into 12 equal slices. Place the slices between 2 sheets of wax paper and beat with a rolling pin until they form very thin rounds.

Heat the butter and oil in a large skillet, add the pork rounds and saute over high heat for 2 minutes on each side. Drain over the skillet and transfer to plate. Add the chopped bell pepper to the skillet and cook gently for about 2 minutes. Stir in white wine gradually, bring to a boil, stirring, then reduce the heat, add mustard and simmer gently for 1 minute.

Add the chopped tomatoes and their juice, lemon peel, Italian seasoning and nutmeg and season with salt and pepper. Cook uncovered over medium heat for 8 minutes, stirring occasionally.

Return the sauteed pork to the skillet, turn it 1 or 2 times in the sauce, then reheat gently for 15 to 20 minutes. Transfer to serving dish, sprinkle with pared lemon peel. Serves 4.