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Serve this meal with angel hair pasta.

Pork with Artichokes and Capers

1 pound pork tenderloin, cut into 8 crosswise pieces
2 teaspoons margarine
1 small shallot, finely chopped
1 tablespoon capers, drained
1/4 cup chicken broth
1 teaspoon Dijon mustard
1 cup artichoke hearts, drained, rinsed, halved
Fresh lemon slices (optional)
Chopped parsley (optional)

1. Press each pork tenderloin piece to 1-inch thickness.
2. Heat margarine in nonstick frypan over medium-high heat. Add pork pieces; cook 3 to 4 minutes per side or until pork is tender. Place pork pieces on serving plate; keep warm.
3. Reduce heat to low. Add shallot and capers to same skillet. Cook 1 to 2 minutes, stirring frequently. Stir in chicken broth, mustard and artichokes; cook just until thoroughly heated, stirring occasionally.
4. Spoon artichoke mixture over cooked pork pieces. Garnish with lemon slices and sprinkle with fresh chopped parsley, if desired.

Serves 4.

Nutrition Facts
Calories 311 calories
Protein 24 grams
Fat 16 grams
Sodium 362 milligrams
Cholesterol 65 milligrams
Saturated Fat 3 grams
Carbohydrates 18 grams
Fiber 3 grams

Recipe provided courtesy of Pork, The Other White Meat.

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