4

Pork piccata with spinach

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), trimmed, cut into 16 thin slices

olive oil

2½ tsp

canned chicken broth

¾ cup(s)

fresh lemon juice

¼ cup(s)

cornstarch

2 tsp

salted butter

2 tsp

capers

1 Tbsp, drained

garlic clove(s)

2 medium clove(s), finely chopped

fresh spinach

12 oz, baby variety

Instructions

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

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