“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.
- 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
- 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 tender. 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.
Originally published as Pork with Artichokes and Capers in Light & Tasty August/September 2007, p19
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Pork with Artichokes and Capers
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review