Saturday, October 8, 2011
Weight Watchers Pork Piccata
Makes 4 servings
3 T. all-purpose flour ( I used whole wheat )
1 tsp. table salt, divided
1/2 tsp. black pepper, divided
1 lb. lean pork tenderloin, trimmed, cut into 16 thin slices
2 1/2 tsp. olive oil, divided
3/4 cup chicken broth, reduced sodium
1/4 cup fresh lemon juice
2 tsp. cornstarch
2 tsp. butter ( I used spray butter )
1 T. capers, drained
1/2 tsp. minced garlic
12 oz. spinach, baby variety
In a small bowl, combine flour, 1/2 tsp. salt and 1/4 tsp. pepper. Sprinkle over both sides of pork, shaking off excess.
Heat 2 tsp. 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 and cover to keep warm.
In a cup, whisk together broth, lemon juice, cornstarch, 1/4 tsp. salt and 1/8 tsp. pepper 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 tsp. 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 as some of it cooks down. Cook, tossing, until wilted and tender, about 2 minutes. Sprinkle with remaining 1/4 tsp. salt, a pinch of pepper and serve with pork. Yields 4 slices pork, about 3 T. sauce and 1/2 cup spinach per serving.
Point value 5
* I have made this once with the spinach and it was pretty good. This last time, I served it over brown rice along with steamed veggies, whole wheat roll and baked squash.*