Photo of Pork Piccata with Spinach by WW

Pork Piccata with Spinach

Points® value
Total Time
25 min
10 min
15 min
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.


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)


2 tsp(s)

Salted butter

2 tsp(s)


1 tbsp(s), drained

Minced garlic

½ tsp(s)

Fresh spinach

12 oz, baby-variety


  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


Wine pairing: Full- bodied white, like Pinot Bianco or Soave Classico.