Marinate pork in worcestershire and garlic for 2-4 hours under refrigeration in an air tight bag.

Pat dry with paper towels.

Season pork with black pepper. Let sit at room temperature for 1 hour.

Heat a large saute pan with vegetable oil.

Season pork with seasoning salt. Sear just until browned in batches. Do not fully cook. Set pork aside on a plate.

Add peppers & onions. Season with seasoning salt and pepper.

Saute on high heat for 2 minutes.

Add beef. Scrape up any brown bits with a wooden spoon. Reduce by 3/4.

Add mustard. Stir to incorporate. Bring to a simmer. Add pork. Cover. Simmer for approximately 5 minutes or until pork is fully cooked.

Garnish with torn basil.

Variations; parsley, bacon, thyme, rosemary, tarragon, sherry, beer mustard, dijon, red or white wine, vegetable stock, chicken stock, avocado, shallots, red onion, pearl onions, poblano, serrano, habanero puree, liquid smoke, soy sauce, vinegar, arugula, asparagus, cabbage, cauliflower, green beans, broccoli, capers, chives, celery, celery root, fennel, leeks, cilantro, cumin, creme fraiche, spinach, mushrooms, marjoram, olive oil, grapeseed oil, white pepper, potatoes, sweet potatoes, radish,

Rice, sauerkraut, scallions, lime, lemon, honey, sour cream, raspberry vinegar,