1 pound pork tenderloin
cut into 8 crosswise pieces 2 teaspoons margarine 1 small shallot
finely chopped 1 tablespoon capers
drained 1/4 cup chicken broth 1 teaspoon Dijon mustard 1 cup artichoke hearts
halved Fresh lemon slices (optional) Chopped parsley (optional)
Press each pork tenderloin piece to 1-inch thickness. Heat margarine in nonstick frypan over medium-high heat. Add pork pieces; cook 3-4 minutes per side or until pork is tender. Place pork pieces on serving plate; keep warm. Reduce heat to low. Add shallot and capers to same skillet. Cook 1-2 minutes, stirring frequently. Stir in chicken broth, mustard and artichokes; cook just until thoroughly heated, stirring occasionally. Spoon artichoke mixture over cooked pork pieces. Garnish with lemon slices and sprinkle with fresh chopped parsley, if desired.