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Pork with Artichokes and Capers

 Pork with Artichokes and Capers
“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 us
4 ServingsPrep: 20 min. Cook: 20 min.


  • 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.
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,

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Pork with Artichokes and Capers (continued)

Nutritional Facts: 7 g carbohydrate, trace fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.