Pork Piccata with Spinach
3
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Italy's classic "piccata" consists of thin slices of veal in a tangy lemon sauce. Here we substitute slices of pork tenderloin and add garlickly spinach to serve on the side.
Ingredients
All-purpose flour
3 tbsp(s)
Table salt
1 tsp(s), divided
Black pepper
½ pinch(es), freshly ground, divided (or less to taste)
Uncooked lean pork tenderloin
1 pound(s), trimmed, cut into 16 thin slices
Olive oil
2½ tsp(s), divided
Chicken broth
¾ cup(s), reduced-sodium
Fresh lemon juice
¼ cup(s)
Cornstarch
2 tsp(s)
Salted butter
2 tsp(s)
Capers
1 tbsp(s), drained
Minced garlic
½ tsp(s)
Fresh spinach
12 oz, baby-variety
Instructions
1
Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper on plate; dredge pork in flour, coating both sides and shaking off excess.
2
Heat 2 teaspoons oil in large skillet over medium-high heat. Add pork (in 2 batches if necessary) and cook just until cooked through and golden, about 1 1/2 minutes per side; set aside on platter and cover.
3
In cup, whisk broth, lemon juice, cornstarch, 1/4 teaspoon salt, and 1/8 teaspoon pepper together until blended. Pour into same skillet and stir with wooden spoon to scrape up browned bits from bottom of skillet. Simmer until slightly thickened, about 1 minute. Remove skillet from heat; stir in butter until melted. Stir in capers and spoon mixture over pork; cover to keep warm.
4
Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add spinach to skillet in batches, tossing mixture and adding more spinach as it cooks down; add remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Cook, tossing, until wilted and tender, about 2 minutes more. Serve spinach with pork.
5
Serving size: 4 slices pork, about 3 tablespoons sauce, and 1/2 cup spinach
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