Pork Piccata with Garlicy Spinach Recipe

3      Reviews by:    Ira Brown   Pork Piccata with Garlicy Spinach Recipe uses flour, pork tenderloin, olive oil, chicken broth, lemon juice, cornstarch, butter, capers, garlic, spinach, and parsley in making this tasty pork piccata recipe. Food Category:    Pork Cuisine Origin:    Italian    Servings:4 Nutrition facts:323 calories11.7 grams fat Print Preview Rate This Recipe Prep Time:   10 Minutes Cook Time:   15 Minutes Total Time:   25 Minutes

INGREDIENTS

• 3 tbsp all-purpose flour
• 1 tsp table salt, divided
• 1/2 tsp fresh ground black pepper, divided (or less to taste)
• 1 lb. trimmed pork tenderloin, cut in 16 thin slices
• 2 1/2 tsp olive oil
• 3/4 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tsp cornstarch
• 2 tsp salted butter
• 1 tbsp capers, drained
• 2 cloves garlic, finely chopped
• 12 oz spinach, baby variety
• 1 tbsp fresh parsley, optional

DIRECTIONS

• 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.
• 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.
• 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.
• 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. Serving size: 4 slices pork, about 3 tbsp sauce, and 1/2 cup spinach. Note: Use kale, mustard greens, or Swiss chard in place of the spinach, if desired.

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