Recipe

Pork Tenderloin With Baby Artichokes And Oregon Hazelnuts Recipe


Pork Tenderloin With Baby Artichokes And Oregon Hazelnuts Recipe Chefmeow / All my dishes
4 months, 2 weeks ago
PORK TENDERLOIN WITH BABY ARTICHOKE AND OREGON HAZELNUTS This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Martinez Estate in Mansfield, Texas in 1994.
Prep:10m Cook:30m Servings:6

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Ingredients
  • 12 small artichokes
  • 1/2 cup olive oil
  • 1-1/2 cups red onions cut into bite size pieces
  • 1-1/4 cup Oregon hazelnuts coarsely chopped
  • 1/4 cup fresh oregano chopped
  • 1/4 cup fresh parsley chopped
  • 1 cup dry white wine
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup whole Oregon hazelnuts roasted
  • Oregano sprigs
  • 2-1/2 pound lean pork tenderloin roasted

Directions
  1. Rinse artichokes then remove outer leaves until light green leaves appear.
  2. Reserve outer leaves and cut off stems and top quarter of each artichoke.
  3. Cut artichokes into halves and sauté in hot olive oil for 8 minutes.
  4. Add onions and chopped hazelnuts then continue cooking until onions are crisp tender.
  5. Add wine, oregano and parsley then lightly toss together and season to taste.
  6. Garnish whole hazelnuts and oregano sprigs.
  7. Serve with sliced pork tenderloin.

Not quite what you're looking for? See more Main Dish / Pork
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