Creamed Artichoke and Mushroom Tenderloin


3/4 lb. Pork tenderloin
1 teaspoon margarine
1 cup sliced fresh mushrooms
1 cup frozen artichoke hearts, thawed and quartered
1/4 cup finely chopped green onion
1/4 cup evaporated skim milk
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 teaspoon cornstarch
1/4 cup reduced-sodium chicken broth
1 teaspoon fresh lemon juice.


Cut tenderloin crosswise into 12 pieces. Spray nonstick skillet with olive oil nonstick cooking spray; heat on med.-hi heat. Cook 3 to 4 minutes on each side or until pork reaches an internal temperature of 1600 F. Remove from skillet; cover to keep warm. Add margarine to skillet; heat over medium heat. Saute mushrooms and artichoke hearts; add onion, mile mustard, salt and pepper. Mix cornstarch and broth until smooth. Stir into vegetable mixture. Cook over medium heat until thickened, stirring constantly. Stir in juice. Serve sauce over tenderloin. Makes 4 servings.

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