Pork Tenderloin with Artichokes and Capers

These pork tenderloin medallions cook up quick,
be careful not to over cook them.

1 pound pork tenderloin, cut into 8 crosswise pieces
2 tsp. margarine
1 small shallot, finely chopped
1 Tbsp. capers, drained
1/4 cup chicken broth
1 tsp. Dijon mustard
1 cup artichoke hearts, drained, rinsed, halved
fresh lemon slices (optional)
chopped parsley (optional)

Directions:
Cut each pork tenderloin
piece to 1" 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.