Bright and briny flavors are captured in these chicken breasts baked with artichoke hearts, capers, whole garlic cloves, Parmesan cheese and lemon slices plus a big glug or two of extra-virgin olive oil to help all the flavors shine.
Pork tenderloin is on regular rotation at my house, both for its flavor and its ease. We love to marinate it in sweet and savory teriyaki sauce, or serve it with a big dollop of Spanish-style romesco. But our current favorite is definitely wrapping that pork tenderloin in bacon, because as my neighbor says, pork on pork can never be a bad thing. And I must say I agree.