Pork Piccata with Steamed Spinach

QUICK FIX

By LINDA GASSENHEIMER

Tribune News Service (TNS) H ere’s a simple dinner that provides a warm charm, with tender medallions of pork covered by a silky, lemon-wine sauce. Each piece is lightly browned, offering a golden crust that contrasts beautifully with the vibrant green of steamed spinach.

The tangy zest of lemon mingles with the briny notes of the capers. The spinach is combined with cannellini beans that add a creamy texture and lies beneath the pork, soft and velvety, absorbing the savory juices on the plate.

Any type of beans such as red pinto beans can be used with the spinach.

Pork Piccata

3/4 pound pork tenderloin 2 tablespoons flour Salt and freshly ground black pepper 2 teaspoons olive oil 2 crushed garlic cloves 1/2 cup dry white wine 1 teaspoons cornstarch 1/2 cup reduced-fat, no-salt-added chicken broth 1 tablespoon lemon juice 1 tablespoon capers

Cut pork tenderloin crosswise into 1/4-inch slices. Place flour on a plate and add salt and pepper to taste. Add the pork slices to the flour making sure both sides are coated. Heat oil in a large skillet over medium-high heat. Add the pork in one layer and cook until browned, about 1 to 2 minutes. Turn pork over and cook the second side until browned, about 1 minute. Remove pork to a plate. Add the garlic and wine to the skillet. Continue to cook over medium- high heat scraping up the small bits remaining in the skillet. Cook to reduce the wine by half. Mix the corn starch in the chicken broth. Add the broth, lemon juice and capers to the skillet. Cook stirring until sauce starts to thicken, about 1 to 2 minutes. Return the pork to the skillet and cook for 2 minutes. A meat thermometer should read 145 degrees. Divide the pork in half and place on two dinner plates. Spoon sauce on top.

Yield 2 servings.

Steamed Spinach

6 cups pre-washed ready-to-eat spinach 1 cup canned rinsed and drained reduced-sodium cannellini beans 1 tablespoon olive oil

Place spinach in microwave-safe bowl and cover with a plate or plastic wrap. Microwave on high for 30 seconds. Add the beans and oil and stir to combine. Divide in half and place on 2 dinner plates with the pork.

Yield 2 servings.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerIn Minutes.com.

Pork Piccata with Steamed Spinach

Linda Gassenheimer / TNS