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Dinner

Pork, Mushroom, and Artichoke Fricassee

A creamy pan sauce envelopes juicy pork tenderloin in this must-make dish. Fricassee is a French dish that’s a cross between a sauté and a stew. And this version, with mushrooms and canned artichokes, tastes like a special meal but takes just 45 minutes from start to table.

Ingredients :

    1 pork tenderloin (1 pound), cut into 2-inch rounds
    Kosher salt and freshly ground pepper
    ¼ cup unbleached all-purpose flour
    3 tablespoons unsalted butter
    8 ounces mixed-mushroom blend (sliced, if large)
    1 tablespoon minced garlic (from 2 cloves)
    1 tablespoon Dijon mustard
    2 cups low-sodium chicken broth
    1 can (15 ounces) artichoke-heart quarters, drained (about 1 cup)
    ¼ cup heavy cream
    Chopped flat-leaf parsley, for serving

Direction :

    Pound pork between sheets of plastic wrap to 1/8 inch thick. Season with salt and pepper; dredge in flour, shaking off excess. Heat 1 tablespoon butter in a large skillet over medium-high. Add half of pork in a single layer and cook, flipping once, until browned, 2 to 3 minutes. Transfer to a plate. Wipe skillet clean and repeat with 1 tablespoon butter and remaining pork; transfer to plate.
    Add remaining 1 tablespoon butter and mushrooms to skillet; season with salt. Cook, stirring occasionally, until golden, about 8 minutes. Add garlic; cook, stirring, 1 minute more. Stir in mustard and broth; cook until reduced by half, 10 minutes. Stir in artichoke hearts and cream. Return pork and any juices to skillet; cook until thickened slightly, about 3 minutes. Stir in parsley; serve.

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