A fricassee is a fancy French way to say that cuts of meat are seared and then braised, usually in a slightly creamy sauce.  This decadent pork fricassee is no exception— a tender pork tenderloin is cut into medallions which are lightly coated in flour before being seared in a saute pan until browned.  Next to the pan comes sliced mushrooms and tender artichoke hearts, both of which are also sauteed until tender; now on to the braising portion of our recipe! The veggies and pork are then finished off in the same pan, in a combination of Dijon mustard, broth and a touch of heavy cream for richness.  Fresh herbs are a lovely way to finish off this dish, which I like to serve alongside creamy risotto or even over whole wheat egg noodles.

(To view this recipe, click on the following link: https://www.marthastewart.com/1524568/pork-mushroom-and-artichoke-fricassee)

Tagged: artichoke hearts, braise, Dijon mustard, fricassée, heavy cream, Martha Stewart Living, mushroom and artichoke fricassee, mushrooms, pork, pork fricassee, pork medallions, pork tenderloin, saute, stock, www.MarthaStewart.com