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
Black pepper
0.5 tsp
Uncooked lean pork tenderloin
1 pound(s)
Olive oil
2.5 tsp
Canned chicken broth
0.75 cup(s)
Fresh lemon juice
0.25 cup(s)
Cornstarch
2 tsp
Salted butter
2 tsp
Capers
1 Tbsp
Garlic
2 medium clove(s)
Spinach
12 oz
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
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