Serving Size : 4
1 pound pork tenderloin
2 tablespoons olive oil
1 shallot, chopped
1 tablespoon capers
1 teaspoon Dijon mustard
1 15 ounces can artichoke hearts, drained, cut in half
1/4 cup chicken stock
Cut pork tenderloin into 1 ” medallions and flatten slightly. Heat oil in a skillet, over medium high heat, and cook tenderloins 3 – 4 minutes per side, or until done. remove to a plate and keep warm.
Add shallot and capers and sauté 1 – 2 minutes. Stir in mustard, artichoke hearts and chicken stock. Cook 10 minutes, or until heated through.
Serve over tenderloin.