Best Pork Mushroom And Artichoke Fricassee Recipes

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PORK, MUSHROOM, AND ARTICHOKE FRICASSEE



Pork, Mushroom, and Artichoke Fricassee image

Not familiar with fricassee? It's a cross between a saute and a stew with a creamy pan sauce. Here, juicy pork tenderloin is teamed with mushrooms and canned artichokes, and everything is cooked in one pan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 11

1 pork tenderloin (1 pound), cut into 2-inch rounds
Kosher salt and freshly ground pepper
1/4 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)
1/4 cup heavy cream
Chopped flat-leaf parsley, for serving

Steps:

  • 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.

PORK, MUSHROOM, AND ARTICHOKE FRICASSEE



Pork, Mushroom, and Artichoke Fricassee image

Not familiar with fricassee? It's a cross between a saute and a stew with a creamy pan sauce. Here, juicy pork tenderloin is teamed with mushrooms and canned artichokes, and everything is cooked in one pan.

Provided by @MakeItYours

Number Of Ingredients 11

1 pork tenderloin (1 pound), cut into 2-inch rounds
Kosher salt and freshly ground pepper
1/4 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)
1/4 cup heavy cream
Chopped flat-leaf parsley, for serving

Steps:

  • 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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