Porcini And Artichoke Stuffed Pork Tenderloin Recipes

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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

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

STUFFED PORK ROAST WITH HERB SEASONED ARTICHOKE AND MUSHROOM STUFFING



Stuffed Pork Roast with Herb Seasoned Artichoke and Mushroom Stuffing image

Yield Serves 12

Number Of Ingredients 12

1/2 cup butter (1 stick)
2 tablespoons olive oil
6 medium green onions, chopped (about 3/4 cup)
1 tablespoon minced garlic
3 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
2 cans (14 ounces each) artichoke hearts, drained and chopped
3 cans (8 ounces each) mushrooms, pieces and stems, drained
2 tablespoons chopped fresh parsley
1 teaspoon ground black pepper
1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
1 center-cut boneless pork loin roast, butterflied (5 to 7 pounds)
Garlic powder

Steps:

  • 1. Heat the oven to 400°F. Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.
  • 2. Remove the skillet from the heat. Add the stuffing and mix lightly.
  • 3. Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
  • 4. Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
  • 5. Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.

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PORK TENDERLOIN WITH ARTICHOKES RECIPE - RECIPEZAZZ.COM
Oct 23, 2011 Chop the shallot, measure and drain the capers, mince one slice of lemon, measure the broth and mustard, drain and halve the artichokes, slice …
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  • 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.


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