Pork with Artichokes and Capers



  • 1 pound pork tenderloin (cut into 8 crosswise pieces)
  • 2 teaspoons butter
  • 1 shallot (small, finely chopped)
  • 1 tablespoon capers (drained)
  • 1/4 cup chicken broth
  • 1 teaspoon dijon mustard
  • 1 cup artichoke hearts (drained, rinsed, halved)
  • lemon slices (optional)
  • chopped parsley (optional)
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    1. Press each pork tenderloin piece to 1-inch 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.
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