Ingredients
- 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
Details
Servings 4
Preparation
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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