Pork piccata with spinach
- Total Time
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 flour3 Tbsp
table salt1 tsp, divided
black pepper½ tsp, freshly ground, divided (or less to taste)
uncooked lean pork tenderloin1 pound(s), trimmed, cut into 16 thin slices
olive oil2 ½ tsp
canned chicken broth¾ cup(s)
fresh lemon juice¼ cup(s)
salted butter2 tsp
capers1 Tbsp, drained
garlic clove(s)2 medium clove(s), finely chopped
fresh spinach12 oz, baby variety
- Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper on plate; dredge pork in flour, coating both sides and shaking off excess.
- 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.
- 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.
- 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.
- Serving size: 4 slices pork, about 3 tablespoons sauce, and 1/2 cup spinach