Pork Piccata with Lemon and Capers
Makes 4 servings
Getting started
Equipment you will need: cutting board, chef knife, small bowl, 2 large skillets, spatula/flipper,
Do right away when you get home: action steps 1 and 2
Action

1. Mince 2 of the garlic cloves and thinly slice the other 3. Set
aside.

2. Trim fat from pork, then cut against the grain into 12 halfinch
slices; press each to flatten slightly. In a shallow dish,
combine flour, salt and pepper. Dredge pork.

3. In large skillet, over medium?high, heat 2 tsp. oil. Add half
the pork. Cook until lightly golden, about 3 minutes. Turn
and cook 1 minute more; set aside. Repeat with remaining
pork using the other 2 tsp. oil. Remove pork from pan. Cover.

4.In skillet with pork drippings, add minced garlic (from #1).
Stir 20 seconds. Add wine; cook 3 minutes. Add chicken
broth; cook 2 minutes.

5. Meanwhile, in another large skillet over medium?high, heat
oil and sliced garlic (from #1). Sauté 1 minute. Add spinach in
batches, sauté and toss 3 minutes. Remove from heat.

6. Remove skillet with broth mixture from heat. Finely chop
parsley, enough for 2 Tbsp. Stir in butter, lemon juice and
parsley. Rinse capers under water (to remove excess sodium)
and add to skillet. Stir to combine.
7. Divide spinach into 4 servings; top each with 3 slices pork
and top with caper sauce. Serve immediately.

Ingredients
5 garlic cloves
1 lb. pork tenderloin
3 Tbsp. flour
¼ tsp. each: salt and pepper
4 tsp. canola oil
½ cup dry white wine (see tips)
¼ cup low?sodium chicken broth
2 tsp. canola oil
2 (10 oz.) bags fresh spinach
1 Tbsp. unsalted butter
2 Tbsp. freshly squeezed lemon juice
4 tsp. capers
Fresh parsley

Side items: steamed potatoes
Tips:
What is a caper? Capers are unripe flower buds that are common in Mediterranean and Italian
cuisine. Typically eaten pickled, they are used as a garnish or flavoring agent. They range in size
from a kernel of corn to a garbanzo bean and have a distinct tangy lemony flavor, similar to that
of green olives.
Choosing the right cooking wine: Chardonnay is a good choice for this recipe. It is a crispy clear
wine which blends well with seafood, pork and many chicken recipes. It’s great for making light sauces and gravies.