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Pork with Artichokes and Capers Recipe

Pork with Artichokes and Capers Recipe

“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. YIELD:4 servings

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

  • 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.

Nutritional Facts

1 each: 263 calories, 9g fat (4g saturated fat), 102mg cholesterol, 479mg sodium, 7g carbohydrate (trace sugars, trace fiber), 37g protein Diabetic Exchanges:5 lean meat, 1 vegetable

Reviews for Pork with Artichokes and Capers

Sort By :
MY REVIEW
Kristihuggs
Reviewed Apr. 29, 2010

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

MY REVIEW
jcradd
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!!
Jay"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.