Pork Tenderloin With Artichoke Sauce

Pork Tenderloin With Artichoke Sauce
Servings: 4 Prep 10 mins Cook 30 mins


  • 1 pork tenderloin (3/4 to 1 pound), trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh rosemary leaves, chopped
  • 2 tablespoons olive oil
  • 10 small red potatoes, quartered
  • 6 ounces cremini or white mushrooms, cleaned and quartered
  • 1 cup water
  • 1 can (about 14 ounces) artichoke hearts, drained and quartered
  • 3/4 cup heavy cream
  • 3 tablespoons Dijon mustard
  • 2 teaspoons all-purpose flour
  • Fresh rosemary sprigs (optional)

Make It

1. 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.

2. Reduce heat to medium. Add potatoes, mushrooms and broth or water. Cover with lid or aluminum foil; cook until potatoes are fork-tender and internal temperature of pork registers 145 degrees F on instant-read thermometer, about 15 minutes. Remove tenderloin to cutting board.

3. Raise temperature to medium-high. Add artichoke. In small bowl, whisk together cream, mustard and flour. Add to skillet; cook until sauce has thickened, about 10 minutes.

4. Meanwhile, cut tenderloin into 1/4-inch-thick slices. Place slices in skillet. Gently heat. Transfer contents of skillet to serving platter. Garnish with rosemary sprigs, if desired. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 461, Fat, total (g): 29, chol. (mg): 114, sat. fat (g): 13, carb. (g): 23, fiber (g): 6, pro. (g): 27, sodium (mg): 1598, Percent Daily Values are based on a 2,000 calorie diet.