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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pork Tenderloin With Artichoke Sauce Recipe

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This recipe for Pork Tenderloin With Artichoke Sauce is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pork tenderloin (3/4 - 1 lb), trimmed (other types of boneless pork can be used)
1/2 tsp salt
1/4 tsp black pepper
2 Tblsp fresh rosemary leaves, chopped
2 Tblsp olive oil
1 lb small red potatoes, quartered (can use any type of potatoes)
8 ounces cremini or white mushrooms, cleaned and quartered (or pre-sliced)
1 can (14.5 oz) swanson (or other) chicken broth (= 1 2/3 cup)
1 can (about 14 oz) artichoke hearts, drained, quartered (I buy the quartered ones, a cut even smaller)
3/4 cup heavy cream
3 Tblsp dijon mustard
2 tsps all-purpose flour
Fresh rosemary springs (optional) for garnish
Directions:
Directions:
Rub tenderloin with salt, pepper and rosemary. In large skillet, heat oil over medium-high heat. Add pork, sear on all sides until lightly browned, about 2 minutes per side.
Reduce heat to medium. Add potatoes, mushrooms and broth. Cover with lid or foil; cook, until potatoes are fork-tender, about 15 minutes. Remove pork to cutting board.
Raise temp to medium-high. Add artichokes. In small bowl, whisk together heavy cream, mustard and flour. Add to skillet; cook until sauce has thickened, about 10 minutes.
Meanwhile, cut pork into 1/4 inch thick slices. Place slices in skillet. Gently heat. Transfer contents of skillet to serving platter and garnish with rosemary springs, if desired.
Number Of Servings:
Number Of Servings:
8

 

 

 

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