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Blackened Johnston’s BC Pork Tenderloin Medallions with Artichoke Garlic Sauce

Recipe courtesy of Angie Quaale of Well Seasoned Gourmet Food Store (


  • 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
  • cup whipping cream
  • 4 tbsp grated parmesan cheese
  • 4 tbsp chopped parsley
  • 16 oz jar marinated artichokes roughly chopped


  • 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.

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