Pork with Artichokes & Capers
- 1 pound pork tenderloin, cut into 8 crosswise pieces
- 2 tsp. margarine
- 1 small shallot, finely chopped
- 1 Tbsp. capers, drained
- 1/4 cup chicken broth
- 1 tsp. Dijon mustard
- 1 cup artichoke hearts, drained, rinsed, halved
- fresh lemon slices (optional)
- chopped parsley (optional)
Press each pork tenderloin piece to 1" thickness. Heat margarine in nonstick frypan over medium-high heat. Add pork pieces; cook 3-4 minutes per
side or until pork is tender. Place pork pieces on serving plate; keep warm. Reduce heat to low. Add shallot and capers to same skillet. Cook 1-2 minutes,
stirring frequently. Stir in chicken broth, mustard and artichokes; cook just until thoroughly heated, stirring occasionally. Spoon artichoke mixture over
cooked pork pieces. Garnish with lemon slices and sprinkle with fresh chopped parsley, if desired. Serves 4.
Source:
National Pork Producers Council
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