Pork piccata with lemon capers
By duckieq
Ingredients
- 1 lb trimmed pork tenderloin
- 3 t flour
- 3/8 tsp salt
- 1/4 tsp pepper
- 2 t olive oil
- 5 garlic cloves, 2 minced and 3 thinly sliced
- 1/2 c white wine
- 1/4 c chicken broth
- 10 oz bag spinach
- 1 t unsalted butter
- 2 t fresh squeezed lemon juice
- 4 tsp capers, rinsed and drains
- 2 t finely chopped flat leaf parsley
Details
Servings 4
Preparation time 25mins
Cooking time 40mins
Preparation
Step 1
1) cut pork against the grain into 12 pieces, flatten. combine flour with 1/4 tsp salt and 1/8 tsp pepper. dredge. heat 2tsp oil in large skillet over md heat add half the pork. cook about 2 minutes til golden. turn cook 1 minute. set aside and repeat with remaining pork using 2 more tsp of oil.
2) add minced garlic to empty skillet, stir 20 seconds. add wine and cook 3 minutes. add broth and cook 2 minutes.
3) meanwhile, heat another large skillet over md-high heat. add remaining oil and sliced garlic. sauté 1 minute. add remaining salt and pepper, then spinach in batches sauté and toss for about 3 minutes.
4) remove skillet with sauce from heat. stir in butter, lemon juice, capers and parsley. divide spinach among plates and place pork on top
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