PORK WITH ARTICHOKES AND CAPERS

Pork with Artichokes and Capers image

"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.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 263 calories, Fat 9g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 479mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein. Diabetic Exchanges