1 can artichokes
1 small package of mushrooms
olive oil
2 cloves garlic
salt & pepper
italian seasoning
Saute artichokes and mushrooms (chopped first) in olive oil for a few minutes. Add garlic and other seasonings for a few more minutes. Butterfly pork tenderloin down the center and fill center with the artichoke and mushroom mixture. Cover with foil and bake at 400 for around 25 to 30 minutes and then begin to check every 5 minutes to make sure not to overcook. You want the pork to be still light pink in the center. If you cook it perfectly it will be very moist and flavorful and will be able to cut with a fork. This was such a good combo. We served it with the hasselback sweet potatoes.
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