Pork Piccata With Lemon and Capers
- 1 1 pound pork tenderloin, trimmed
- 3 tablespoons all-purpose flour
- 3/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 teaspoons olive oil
- 5 garlic cloves, 2 minced and 3 sliced thinly
- 1/2 cup dry white wine
- 1/4 cup low-sodium chicken broth
- 1 10 ounce bag spinach
- 1 tablespoon unsalted butter
- 2 tablespoons freshly squeezed lemon juice
- 4 teaspoons capers, rinsed and drained
- 2 tablespoons finely chopped flat-leaf parsley
1. Cut pork against grain into twelve 1/2-inch slices; press each to flatten slightly. Combine flour with 1/4 teaspoon salt and 1/8 teaspoon black pepper in a shallow dish. Dredge pork. Heat 2 teaspoons oil in a large skillet over medium-high heat; add half the pork. Cook until lightly golden, about 2 minutes. Turn and cook 1 minute more; set aside. Repeat with remaining pork, using another 2 teaspoons oil.
2. Add minced garlic to empty skillet, stir 20 seconds. Add wine; cook 3 minutes. Add chicken broth; cook 2 minutes.
3. Meanwhile, heat another large skillet over medium-high heat. Add remaining oil and sliced garlic. Saute 1 minute. Add remaining salt and black pepper, then spinach in batches; saute, tossing, 3 minutes.
4. Remove skillet with sauce from heat. Stir in butter, lemon juice, capers and parsley. Divide spinach among four plates. Place 3 slices pork on each; top with sauce.