1 pound pork tenderloin, cut into 8 crosswise pieces
2 teaspoons margarine
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 parsley (optional)
Servings: 4
1. Press each pork tenderloin piece to 1-inch thickness. Heat margarine in nonstick fry pan 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.
2. 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.
Preparation Time: 20 minutes
Cuisine: Canadian
2 teaspoons margarine
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 parsley (optional)
Servings: 4
1. Press each pork tenderloin piece to 1-inch thickness. Heat margarine in nonstick fry pan 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.
2. 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.
Preparation Time: 20 minutes
Cuisine: Canadian
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