Pork Piccata With Lemon and Capers

Lemon, capers, and spinach add both color and flavor to this quick pork piccata meal, which is ready to eat in just under one hour.

Recipe from Fitness
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  • 1 1 pound pork tenderloin, trimmed
  • 3 tablespoons all-purpose flour
  • 3/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 teaspoons olive oil
  • 5 garlic cloves, 2 minced and 3 sliced thinly
  • 1/2 cup dry white wine
  • 1/4 cup low-sodium chicken broth
  • 1 10 ounce bag spinach
  • 1 tablespoon unsalted butter
  • 2 tablespoons freshly squeezed lemon juice
  • 4 teaspoons capers, rinsed and drained
  • 2 tablespoons finely chopped flat-leaf parsley
Cut pork against grain into twelve 1/2-inch slices; press each to flatten slightly. Combine flour with 1/4 teaspoon salt and 1/8 teaspoon black pepper in a shallow dish. Dredge pork. Heat 2 teaspoons oil in a large skillet over medium-high heat; add half the pork. Cook until lightly golden, about 2 minutes. Turn and cook 1 minute more; set aside. Repeat with remaining pork, using another 2 teaspoons oil.
Add minced garlic to empty skillet, stir 20 seconds. Add wine; cook 3 minutes. Add chicken broth; cook 2 minutes.
Meanwhile, heat another large skillet over medium-high heat. Add remaining oil and sliced garlic. Saute 1 minute. Add remaining salt and black pepper, then spinach in batches; saute, tossing, 3 minutes.
Remove skillet with sauce from heat. Stir in butter, lemon juice, capers and parsley. Divide spinach among four plates. Place 3 slices pork on each; top with sauce.

nutrition information

Per Serving: cal. (kcal) 291, Fat, total (g) 14, sat. fat (g) 4, carb. (g) 10, fiber (g) 2, pro. (g) 26, Percent Daily Values are based on a 2,000 calorie diet
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