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

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