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Pork with Artichokes and Capers Recipe

Photo by: Taste of Home

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“After dating my husband for a month, I wanted to impress him with my cooking," recalls Lindy Bonnell of Loveland, Colorado. "When I fixed this recipe, it convinced him I was ‘the one’! We’ve been married for several years.” SHOP SMART Capers are actually pickled flower buds. Look for them near the pickles and olives in your grocery store. They’re very salty and should always be rinsed before using. Don’t have any capers? Chopped green olives make a good substitute.

This recipe is:

Healthy

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4 Servings
Prep: 20 min. Cook: 20 min.

Ingredients

2 pork tenderloins (3/4 pound each)
1 tablespoon butter
1 green onion, finely chopped
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/4 cup reduced-sodium chicken broth
1 tablespoon capers, drained
1 teaspoon Dijon mustard
1 tablespoon minced fresh parsley
Lemon slices

Directions

Cut pork into 1-in. slices; flatten to 1/4-in. thickness. In a large nonstick skillet over medium heat, cook pork in butter in batches until juices run clear. Transfer to a serving platter and keep warm.
In the same skillet, cook and stir onion until tender. Stir in the artichokes, broth, capers and mustard; heat through. Serve over pork; sprinkle with parsley. Garnish with lemon. Yield: 4 servings.

Nutrition Facts: 5 ounces cooked pork with 1/4 cup artichoke mixture equals 263 calories, 9 g fat (4 g saturated fat), 102 mg cholesterol, 479 mg sodium, 7 g carbohydrate, trace fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable.

Pork with Artichokes and Capers published in Light & Tasty August/September 2007, p19

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