Pork with Artichokes and Capers
Your family will ask for this dish again, count on it. Serve with angel hair pasta.
1 pound pork tenderloin, cut into 8 crosswise pieces
1 tablespoon butter
1 small shallot, finely chopped
1 tablespoon capers, drained
1/4 cup chicken broth
1 teaspoon Dijon mustard
1 cup artichoke hearts, drained, rinsed, halved
Fresh lemon slices (optional)
Chopped flat-leaf parsley (optional)
- Press each pork tenderloin piece to 1-inch thickness.
- Heat butter in nonstick fry-pan over medium-high heat. Add pork pieces; cook 3 to 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 to 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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.