Pork Chops with Artichoke & Lemons
Ingredients:
- I6 oz. jar of marinated artichoke hearts packed in oil, with 2 tablespoons of oil reserved
- I1/4 cup kalamata olives, pitted
- I1 tbsp. olive oil
- I1 lb. pork tenderloin
- I1 1/2 tsp herbs de Provence
- I1/2 lb. cherry tomatoes
- I1 tbsp. balsamic vinegar
- IZest of 1 lemon
Directions:
- Preheat the oven to 450 F, line a rimmed baking sheet with foil, and grease it with a bit of olive oil. Set aside.
- Season the pork tenderloin with salt and pepper, rub with the tablespoon of olive oil and then sprinkle with herbs de Provence. Place the pork on the baking sheet.
- Toss the tomatoes, olives and artichokes with a generous pinch of salt and 2 tablespoons of oil that the artichokes were packed in.
- Spread the vegetables around the pork and roast for 20 to 25 minutes, or until the pork registers 145 F. Rest the pork at least 5 minutes before serving.
- If the vegetables are not yet caramelized, return to the oven and cook another 5 to 10 minutes.
- Stir in zest and balsamic, adjust seasoning to taste and serve over slices of the pork tenderloin.
