Pork Tenderloin with Artichokes
October 23, 2011
Categories: Dinner, Main Dish, Pork, Loins, Fruit, Lemon, Vegetables, Artichokes, Easy/Beginner Cooking, Quick Meals, Brunch, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Romantic Dinner, St. Patrick's day, Summer, Winter, Stove Top, Gluten-Free, High Protein, Low Carbohydrate, Low Fat, No Eggs, Spring more
"Our family loves the tenderness of pork tenderloin, and the cook loves the ease of preparation in this succulent pork dish. The original recipe is from a grocery store recipe card, although it has gone through several remodelings over time."
- Serving Size: 1 (198.4 g)
- Calories 198
- Total Fat - 8.2 g
- Saturated Fat - 2.4 g
- Cholesterol - 58.7 mg
- Sodium - 2214.6 mg
- Total Carbohydrate - 7.6 g
- Dietary Fiber - 0.1 g
- Sugars - 0.7 g
- Protein - 23.7 g
- Calcium - 29.1 mg
- Iron - 2.1 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.1 mg
Assemble all of the ingredients before starting because this cooks very quickly. Chop the shallot, measure and drain the capers, mince one slice of lemon, measure the broth and mustard, drain and halve the artichokes, slice more lemon and chop the parsley.
Remove visible fat and the very thin tissue (silverskin) from the tenderloin and cut in one inch rounds. Start at the center and work toward the thinner ends, cutting the ends a bit thicker. Press the tenderloin slices with the heel of your hand to flatten them slightly. Season lightly with salt and pepper (or a salt free mixture such as Ms. Dash).
Choose a skillet that will hold all of the medallions comfortably yet closely together so that the juices don't evaporate. Do leave some space between them so they will brown, not steam. Over medium high heat, melt the butter and brown the pork medallions quickly, about 3-4 minutes per side. Remove them to a serving plate/platter and tent with foil to keep warm. The pork will continue to cook while resting.
Reduce the heat to low and,in the same pan, saute the shallot, capers, and minced lemon slice for 1-2 minutes, stirring to redistribute the ingredients.
Stir in the chicken broth, mustard, and artichokes and heat thoroughly.
To serve: Return the pork to the pan for a very short time to rewarm or spoon the pan mixture over the plated pork. Garnish with lemon slices and parsley.
This is a stand alone entree, but we like it with rice to capture the juices (and usually double the liquids so there will be even more juice). On occasion, we have added a splash of dry white wine with the chicken broth with very flavorful results.
Serve it with a colorful side of steamed asparagus or broccoli to break the otherwise monochromatic presentation of cream, beige, yellow, and pale green.
Linda's thoughtful review brought me back to reconsider the number of servings, and I have changed the original four servings to two. Our tenderloins are often a pound and a half and yield 8 medallions, which serves three of us with doubled liquids and artichokes. The appetites at your own table will be your best guide to quantities.
Tips & Variations
No special items needed.