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Colette & Cassi's Country Kitchen!

French Style Pork with Capers - 3 carbs/serving

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, drained, rinsed, halved

Press each pork tenderloin piece to 1-inch thickness.
Heat margarine in nonstick fry pan 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. 

Serves 4