Salmon‑Sage Chili Butter Pork Tenderloin with Artichokes

Ingredients

• 4 pork tenderloins
• 3 tbsp Flour
• 8 medium canned artichoke hearts
• 1 untreated lemon
• 1 red chili pepper
• 1 bundle sage
• 3 tbsp butter
• 2 tbsp clarified butter
• salt (pepper)

Instructions

1. 1.

   Wash the meat, pat dry, rub with salt and pepper, then dust with flour.

2. 2.

   Wash the chili pepper, halve lengthwise, remove seeds, slice into thin rings. Pull sage leaves from stems.

3. 3.

   Heat clarified butter in a heavy skillet and sear pork tenderloins 4 minutes per side.

4. 4.

   Drain artichoke hearts well and pat dry with paper towels. In a large pan melt butter, briefly sauté chili and sage. Add artichokes and cook for 5 minutes all around.

5. 5.

   Distribute pork and artichokes on plates, pour sauce over them. Slice lemon into rounds and garnish.