Ingredients: |
Ingredients: 3 Tbsp all-purpose Flour
1 tsp table Salt, divided
½ tsp Black Pepper, freshly ground, divided (or less to taste)
1 lbs uncooked lean Pork Tenderloin, trimmed, cut into 16
thin slices
2 ½ tsp Olive Oil, divided
¾ cup canned Chicken Broth, reduced-sodium
¼ cup fresh Lemon Juice
2 tsp Cornstarch
2 tsp salted Butter
1 Tbsp Capers, drained
½ tsp minced Garlic
12 oz fresh Spinach, baby-variety
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Directions: |
Directions:Lemon, butter and capers give this dish delicious flavor. A side of garlicky spinach - made in the same pan - makes it an easy weeknight meal.
Instructions
In a small bowl, combine flour, ½ teaspoon salt and ¼ teaspoon pepper; sprinkle over both sides of pork, shaking off excess.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork (in 2 batches if necessary) and cook until just cooked through and golden, about 1 ½ minutes per side; set aside on a serving plate and cover to keep warm.
In a cup, whisk together broth, lemon juice, cornstarch, ¼ teaspoon salt and 1/8 teaspoon pepper until blended. Pour into same skillet and whisk to combine with pan drippings; simmer until slightly thickened, about 1 minute. Remove skillet from heat; stir in butter until melted. Stir in capers and spoon over pork; cover to keep warm.
Heat remaining ½ teaspoon oil in same skillet over medium-high heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add spinach to skillet in batches, tossing mixture and adding more spinach as some of it cooks down; cook, tossing, until wilted and tender, about 2 minutes. Sprinkle with remaining ¼teaspoon salt, a pinch of pepper and serve with pork. Yields 4 slices pork, about 3 tbsp. sauce and ½ cup spinach per serving.
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This recipe for Pork Piccata with Garlicky Spinach is from