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Lemony Pork Tenderloin Pinterest

Lemony pork tenderloin recipe, pork tenderloin with lemon sauce, artichoke bottoms, tomatoes and a few basil biscuits, festive and so flavorful, a recipe to share with family and friends!

Sometimes I like to cook my ingredients separately into the same pot and assemble them at the end, it's the case with this recipe.

To make this lemony pork tenderloin you'll need to

- First bake the biscuits, which are totally optional

- Cook the artichoke bottoms, I used frozen, that's the only way I can find them but it's so handy, depending on the brands their flavor can be very strong, I cook them in boiling water with a tablespoon of vinegar and a teaspoon of sugar, that will soften their taste, then once cooled I feel them to check for tough parts and remove them with a sharp knife

- Roast the tenderloin on all sides, then simmer 20 minutes, set aside

- Make the sauce with diced tomatoes, a few Paris mushrooms, white wine, lemon juice and zest, finally I add the tenderloin and sliced artichoke bottoms just to re-heat, delicious and full of Mediterranean flavors!

Serve with a side of roasted potatoes to add a touch of crispness!

I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!

  • 4 servings
  • Easy
  • 1 h 15

Recipe :



1 cup (130 g) flour

2 tsp baking powder

1/4 tsp salt

1 egg

1/3 cup (60 ml) milk

1 tbsp. basil, chopped


9 oz. (300g) artichoke bottoms (frozen for me)

1 tsp vinegar

1 tsp sugar


28 oz. (800 g.) pork tenderloin


3 tbsp. olive oil

3 shallots, chopped

1 tomato, peeled, seeded, cut in small cubes

3 oz. (100g) Paris mushrooms, minced

1/4 cup (50 ml) white wine

1 tsp. corn starch

1/3 cup (90 ml) chicken broth, hot

1 lemon, zest and juice

1 tbsp. dry basil

Salt and pepper to taste

Make the dumplings: 

Preheat your oven at 400°F (205°C) and line a baking sheet with parchment paper

Into a medium mixing bowl, add flour, baking powder, basil and salt, whisk together

Whisk the egg and milk, add to the flour mixture and mix with a wooden spoon until just combined.

Drop dough over the prepared baking sheet with a spoon (makes about 10 dumplings)

Bake for about 12 to 15 minutes or until the dumplings are golden brown

Cook the artichoke bottoms:

Into a small saucepan, add the artichoke bottoms (mine were frozen), cover with water, drizzle a tsp vinegar, add a tsp of sugar, bring to boil and cook for about 20 minutes or until tender

Drain and set aside

Roast the pork tenderloin:

Into a Dutch oven, on medium/high heat, heat about 3 tbsp olive oil, add the pork tenderloin, sear on all sides, then lower the heat to medium/low and simmer for about 20 minutes, turning it over from time to time

Remove from the Dutch oven and set aside

Make the lemony sauce:

Into the Dutch oven, on medium heat, add a little bit of oil if necessary, add the shallots, tomato cubes, mushrooms, basil, simmer gently,

Check the artichoke bottoms for any hard parts and remove them, slice the artichokes and add them to the other vegetables

Add corn starch to the broth, stir and pour onto the vegetables, give it a boil then lower the heat to medium/high and simmer to thicken the sauce a bit

Add the white wine, lemon juice and zests, stir, simmer to reduce the liquids to about half

Add salt and pepper to taste


Add the pork tenderloin and vegetables to the sauce, simmer on low heat for about 5 minutes just to re-heat

Distribute the dumplings around the meat


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