Recipe of the week 11/21/09

by Alison on November 29, 2009

Pork Piccata


  • 1/4 cup all purpose flour
  • 3/4 tsp salt
  • 3/4 tsp freshly ground black pepper
  • 1 1/4 pound pork tenderloin, sliced into 1/4 inch medallions
  • 2 Tbsp olive oil
  • 3 garlic cloves, minced
  • 1 cup dry white wine
  • 1 cup low-sodium chicken broth
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp drained capers


Combine the flour and 1/4 tsp each of salt and pepper in a sealable container. Place teh pork in the container and shake until well-coated.

Heat 1 Tbsp of the oil in a large skillet (not non-stick, you want bits) over medium-high heat. Working in 2 batches, cook the pork until it is browned on both sides, 1-2 minutes per side. Transfer the pork to a plate.

Add the garlic to the same skillet, then immediately add the wine and cook. As the wine reduces, stir to dissolve the small bits and juices remaining in the pan from the meat. Cook until the wine is reduced by half, 4-5 minutes.

Add the chicken broth, lemon juice, capers and remaining salt and pepper and cook until the mixture has reduced slightly, 3-4 minutes. Return the medallions to the skillet with the remaining tablespoon of oil and heat until the sauce thickens and the meat is cooked to medium, about 3 minutes.

Serve with sautéed spinach and mashed potatoes to soak up all the good sauce.

Per Serving: (serves 4)
7 points
Calories 310
Total Fat 11 g
Sat Fat 2 g
Protein 32g
Carb 10g
Fiber 1g
Cholesterol 90 mg
Sodium 600 mg

Adapted from Ellie Krieger in So Easy

Pork Piccata with Sautéed Spinach and Garlic Mashed Potatoes

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