Blackened Johnston’s BC Pork Tenderloin Medallions with Artichoke Garlic Sauce
Recipe courtesy of Angie Quaale of Well Seasoned Gourmet Food Store (www.wellseasoned.ca)
Ingredients
- Johnston’s BC Pork Tenderloin
Blackening Spice
- 1 cup paprika
- ½ cup salt
- 2 tbsp black pepper
- 2 tbsp garlic powder
- ½ tbsp dried thyme
- ½ tbsp dried basil
- ½ tsp cayenne
- ½ tsp white pepper
Artichoke Garlic Sauce for Pasta
- ¼ cup butter
- 4 large garlic cloves minced
- 1 tsp dried basil
- salt to taste
- lots of ground black pepper
- ⅔ cup whipping cream
- 4 tbsp grated parmesan cheese
- 4 tbsp chopped parsley
- 16 oz jar marinated artichokes roughly chopped
Instructions
- Blend blackening spice ingredients thoroughly. Store in a dry place. Use as needed.
- Slice Johnston’s BC Pork tenderloin to desired size. Lightly dust in blackening spice.
- In a skillet, heat olive oil & butter on med-high heat. Sear pork in skillet for 1-2 minutes on each side until done.
Artichoke Garlic Sauce for Pasta
- Melt butter, add garlic and sauté till translucent – stir in everything else except cheese and parsley.
- Cook at a gentle boil until sauce has slightly thickened.
- Add cheese and parsley.
- Toss with hot pasta and garnish with extra grated parmesan cheese. This should be enough sauce forabout 1 pound of spaghetti or linguini.
