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Pork Tenderloin With Artichoke Sauce Recipe

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This recipe for Pork Tenderloin With Artichoke Sauce, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Veronica Nemeth, Cancer Control Journal
Added: Monday, September 22, 2008


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

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.

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