Photo of Pork piccata with spinach by WW

Pork piccata with spinach

SmartPoints® value per serving
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. 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.


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

Canned chicken broth

¾ cup(s)

Fresh lemon juice

¼ cup(s)


2 tsp

Salted butter

2 tsp


1 Tbsp, drained

Garlic clove(s)

2 medium clove(s), finely chopped

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.