Pork Tenderloin with Artichokes and Capers Recipe

1 pound pork tenderloin, trimmed and cut crosswise into 8 pieces
2 Tbsp margarine
1 small shallot, finely chopped
1 Tbsp capers, drained
1/4 cup chicken broth
1 tsp Dijon-style mustard
1 cup artichoke hearts, drained, rinsed and halved (or just one can)
1 lemon, sliced thinly
Fresh parsley

Press each pork tenderloin piece into a 1 inch thick medallion. Heat margarine in a large skillet over medium-high heat and add pork. Cook until pork is tender, 3-4 minutes per side. Place pork on serving platter and keep warm. Reduce heat under skillet and add shallots and capers to the pan; saute for 1-2 minutes. Add chicken broth, mustard and artichokes. Cook until thoroughly heated, stirring occasionally. Spoon sauce over pork, and garnish with lemon slices and parsley.