Weight Watchers friendly Lemon butter and capers with pork medallions and a side of garlicky spinach

Quick and easy, great for a busy weeknight meal.

5 Points Plus per serving

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Name: Pork Piccata with Spinach
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 3 tablespoons All purpose flour; 1 teaspoon Salt divided; 1/2 teaspoon Black pepper divided; 1 pound Pork Tenderloin uncooked, cut into 16 thin slices; 2 1/2 teaspoon Olive oil divided; 3/4 cup Low sodium chicken broth; 1/4 cup Fresh lemon juice; 2 teaspoons Corn starch; 2 teaspoons Butter; 1 tablespoon Capers drained; 12 ounces Baby spinach fresh; 1/2 teaspoon Garlic minced

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INGREDIENTS

3 tablespoons All purpose flour
1 teaspoon Salt ; divided
1/2 teaspoon Black pepper ; divided
1 pound Pork Tenderloin ; uncooked, cut into 16 thin slices
2 1/2 teaspoon Olive oil ; divided
3/4 cup Low sodium chicken broth
1/4 cup Fresh lemon juice
2 teaspoons Corn starch
2 teaspoons Butter
1 tablespoon Capers ; drained
12 ounces Baby spinach ; fresh
1/2 teaspoon Garlic ; minced

Servings

INSTRUCTIONS

1) In a small bowl, combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper; Sprinkle over both sides of pork, shaking off excess.

2) Heat 2 tsps oil in a large nonstick skillet over medium-high heat. Add pork (in 2 batches if needed) 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.

3) In a cup, whish together broth, lemon juice, cornstarch, 1/4 tsp salt, and 1/8 tsp pepper until blended. Pour into same skillet and whish to combine withpan 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.

4) 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 it cooks down; Cook, tossing until wilted and tender, about 2 minutes.

5) Sprinkle with remaining 1/4 tsp salt and a pinch of pepper, and serve with pork.

Yields: 4 slices pork, about 3 Tbsp sauce and 1/2 cup spinach per serving.

5 Points plus per serving

NOTES

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Pork Piccata with Spinach

3 tablespoons All purpose flour
1 teaspoon Salt divided
1/2 teaspoon Black pepper divided
1 pound Pork Tenderloin uncooked, cut into 16 thin slices
2 1/2 teaspoon Olive oil divided
3/4 cup Low sodium chicken broth
1/4 cup Fresh lemon juice
2 teaspoons Corn starch
2 teaspoons Butter
1 tablespoon Capers drained
12 ounces Baby spinach fresh
1/2 teaspoon Garlic minced

1) In a small bowl, combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper;  Sprinkle over both sides of pork, shaking off excess.

2) Heat 2 tsps oil in a large nonstick skillet over medium-high heat.  Add pork (in 2 batches if needed) 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.

3) In a cup, whish together broth, lemon juice, cornstarch, 1/4 tsp salt, and 1/8 tsp pepper until blended.  Pour into same skillet and whish to combine withpan 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.

4) 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 it cooks down;  Cook, tossing until wilted and tender, about 2 minutes.

5) Sprinkle with remaining 1/4 tsp salt and a pinch of pepper, and serve with pork.

Yields: 4 slices pork, about 3 Tbsp sauce and 1/2 cup spinach per serving.

5 Points plus per serving

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Nutrition

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Serving Size: 1 Serving (358g)
Recipe Makes: 4 Servings

Calories: 627
Calories from Fat: 307 (49%)

Amt Per Serving		% DV

	Total Fat 34.2g	46 %
	Saturated Fat 18.8g	94 %
	Monounsaturated Fat 11.4g
	Polyunsanturated Fat 1.8g
Cholesterol 83.9mg		26 %
Sodium 912.1mg		31 %
Potassium 1294.6mg		34 %
Total Carbohydrate 62.3g		18 %
	Dietary Fiber 7.1g	29 %
	Sugars, other 55.2g
Protein 30.8g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 627

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