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Pork Piccata With Lemon and Capers

Pork Piccata With Lemon and Capers
Makes: 4  servings Prep 25 mins Cook 15 mins


  • 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.

From FitnessMagazine.com