Pork piccata with spinach
5
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. You can use kale, mustard greens, or Swiss chard in place of the spinach if that's what you have on hand. The delicious sauce consists of pantry ingredients that include chicken broth, lemon juice, cornstarch, butter, and capers. But the bonus is that the sauce takes advantage of all those browned bits in the bottom of the skillet after you pan-sear the pork, which you should never get rid of, as that's where all the flavor is.
Ingredients
All-purpose flour
3 Tbsp
Table salt
1 tsp, divided
Black pepper
½ tsp, freshly ground, divided (or less to taste)
Uncooked lean pork tenderloin
1 pound(s), trimmed, cut into 16 thin slices
Olive oil
2½ tsp
Chicken broth
¾ cup(s)
Fresh lemon juice
¼ cup(s)
Cornstarch
2 tsp
Salted butter
2 tsp
Capers
1 Tbsp, drained
Garlic
2 clove(s), finely chopped
Spinach
12 oz, baby variety