Pork With Artichokes And Capers Recipe
Ingredients
1 pound pork tenderloin, trimmed and cut crosswise into 8 pieces
2 tablespoons margarine
1 small shallot, finely chopped
1 tablespoon capers, drained
1/4 cup chicken broth
1 teaspoon Dijon style mustard
1 cup artichoke hearts, drained, rinsed and halved
Fresh lemon slices (optional)
Fresh chopped parsley (optional)
Directions
Press each pork tenderloin piece into 1-inch-thick medallion.
Heat margarine in large skillet 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 frequendy.
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 parsley, if desired.
Heat margarine in large skillet 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 frequendy.
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 parsley, if desired.
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