I’ve got the final recipe in my three-part recipe for you today! The pork! Be sure to scroll all the way to the bottom for my thoughts (if you don’t want to read the entire recipe).
Pork Piccata with Spinach and Garlic Mashed Potatoes
So Easy: Luscious, Healthy Recipes for Every Meal of the Week
by Ellie Krieger
Makes 4 Servings
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Ingredients:
1/4 cup all-purpose flour
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 1/4 pounds pork tenderloin, sliced crosswise into 1/4-inch-thick medallions
2 tablespoons olive oil
3 cloves garlic, minces
1 cup dry white wine (I used Marsala cooking wine)
1 cup low-sodium chicken broth
3 tablespoons fresh lemon juice
2 tablespoons drained capers
1 recipe Express “Steamed” Spinach (recipe follows) (In a separate post)
1 recipe Garlic Mashed Potatoes (recipe follows) (In a separate post)
2 tablespoons chopped parsley
Combine the flour and 1/4 teaspoon each of salt and pepper in a sealable plastic bag. 
Place the pork medallions in the bag and shake until well-coated.
Heat 1 tablespoon of the oil in a large skillet (not nonstick) (I used a nonstick pan) over medium high heat. Working in 2 batches, coo the pork until pork is browned on both sides, 1 to 2 minutes per side. Transfer the meat to a plate.
Add the garlic to the same skillet, 
then immediately add the wine and cook over medium-high heat. 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 about half, 4 to 5 minutes.
Add the chicken broth, lemon juice, capers, and remaining salt and pepper and cook until the mixture has reduced slightly, an additional 3 to 4 minutes. 
Return the medallions to the skillet along with the remaining tablespoon of oil and heat until the sauce thickens and the meat is cooked to medium doneness, about 3 minutes.
Serve over the Express “Steamed” Spinach and Garlic Mashed Potatoes, and top with the parsley.
My Thoughts:
This was really tasty! I used Marsala cooking wine instead of white wine because I have a big bottle of it on hand and needed to use it. So I don’t know if that changed the flavor of the sauce at all, but either way, it was great! While the spinach may have been boring on its own, the sauce from the pork really jazzed it up. The entire recipe, including the spinach and mashed potatoes, comes in at 460 calories per serving, which I think is very reasonable for a well-rounded dinner! And while it seemed like a lot of steps, being three separate recipes, this meal really didn’t take all that long to prepare.
Happy eating this weekend!
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