Saturday, March 05, 2011

Pork Picatta with Garlic Spinach

Low-Cal But Still Lovely
Pork Piccatta, what a great idea! Pork tenderloin is low in fat easy to work with and not too expensive. Lemon, butter and capers give this dish delicious flavor. A side of garlicky spinach — made in the same pan — makes it a super easy meal.

3 Tbsp all-purpose flour
1 tsp salt, divided
1/2 tsp black pepper, freshly ground, divided
1 pound lean pork tenderloin, trimmed, cut into 16 thin slices
2 1/2 tsp olive oil, divided
3/4 cup canned chicken broth, reduced-sodium
1/4 cup fresh lemon juice
2 tsp cornstarch
2 tsp butter
1 Tbsp capers, drained
1/2 tsp minced garlic
12 oz baby spinach leaves

In a small bowl, combine flour, 1/2 teaspoon salt and 1/4 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 1/2 minutes per side; set aside on a serving plate and cover to keep warm.

In a cup, whisk together broth, lemon juice, cornstarch, 1/4 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 1/2 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 1/4 teaspoon salt, a pinch of pepper and serve with pork.

Yields 4 slices pork, about 3 tablespoons sauce and 1/2 cup spinach per serving.