Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 11,000+ healthy, delicious recipes
Photo of Pork piccata with spinach by WW

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.

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), cut into 16 thin slices

Olive oil

2½ tsp, divided

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

Fresh parsley

1 Tbsp, optional

Instructions

  1. Combine flour, 1/2 tsp salt, and 1/4 tsp pepper on a plate; dredge pork in flour, coating both sides and shaking off excess.
  2. Heat 2 tsp oil in a 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 a platter and cover.
  3. In a cup, whisk broth, lemon juice, cornstarch, 1/4 tsp salt, and 1/8 tsp pepper together until blended. Pour into same skillet and stir with a 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 tsp 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 tsp salt and remaining 1/8 tsp pepper. Cook, tossing, until wilted and tender, about 2 minutes more. Serve spinach with pork. Garnish with parsley, if desired.
  5. Serving size: 4 slices pork, about 3 tbsp sauce, and 1/2 cup spinach

Notes

You can use kale, mustard greens, or Swiss chard in place of the spinach, if desired.

People Also Like

People Also Like