Pork with Artichokes and Capers Recipe
Pork with Artichokes and Capers Recipe photo by Taste of Home

Pork with Artichokes and Capers Recipe

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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.
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:4 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 4 servings


  • 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

Nutritional 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


  1. 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.
  2. 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.

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Reviewed Apr. 29, 2010

"I thought this was really good. I loved the lemony taste from the capers and artichokes."

Reviewed Jan. 28, 2010

"I tried it for my wife and I, we both loved the flavor and the uniqueness of the artichokes!

I made it again and used horseradish sauce insted of Dijon mustard. (We were out of Dijon) It was simply fantastic!!

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