Pork Piccata With Lemon and Capers
Recipe from Fitness

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.



by 17  people


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Ingredients
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    1  1  pound 
    pork tenderloin, trimmed
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    3   tablespoons 
    all-purpose flour
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    3/8  teaspoon 
    salt
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    1/4  teaspoon 
    freshly ground black pepper
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    6   teaspoons 
    olive oil
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    5   
    garlic cloves, 2 minced and 3 sliced thinly
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    1/2  cup 
    dry white wine
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    1/4  cup 
    low-sodium chicken broth
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    1  10  ounce bag 
    spinach
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    1   tablespoon 
    unsalted butter
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    2   tablespoons 
    freshly squeezed lemon juice
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    4   teaspoons 
    capers, rinsed and drained
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    2   tablespoons 
    finely chopped flat-leaf parsley

Directions
1.
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.
2.
Add minced garlic to empty skillet, stir 20 seconds. Add wine; cook 3 minutes. Add chicken broth; cook 2 minutes.
3.
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.
4.
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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