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Pork Piccata


PointsPlus Value 5

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


Servings 4


Step 1

In a small bowl, combine flour, 1/2 teaspoon salt, sprinkle over both sides of pork, shake 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 an cover to keep warm.

In a cup,whisk together broth, lemon juice,cornstarch, 1/4 teaspoon salt 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.


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