Pork Piccata With Lemon and Capers

I straightened up the living room this weekend and found several recipes that I’d cut out from various magazines and newspapers.   There were two pork recipes, one potato recipe and one egg recipe.  I’m a big fan of pork and could eat it several times a week so I’m always on the lookout for good pork recipes.  The following recipe was in an ad in Martha Stewart’s Everyday Food magazine for The National Pork Board.

Pork Piccata With Lemon and Capers

From Fitness Magazine, February, 2012.

Prep: 25 mins
Cook: 15 mins
Makes: 4 servings

Ingredients

1 1 pound pork tenderloin, trimmed
3 tablespoons all-purpose flour
3/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 teaspoons olive oil
5 garlic cloves, 2 minced and 3 sliced thinly
1/2 cup dry white wine
1/4 cup low-sodium chicken broth
1 10 ounce bag spinach
1 tablespoon unsalted butter
2 tablespoons freshly squeezed lemon juice
4 teaspoons capers, rinsed and drained
2 tablespoons finely chopped flat-leaf parsley

Directions

1. Cut pork against grain into twelve 1/2-inch slices; press each to flatten slightly. Combine flour with 1/4 teaspoon salt and 1/8 teaspoon black pepper in a shallow dish. Dredge pork. Heat 2 teaspoons oil in a large skillet over medium-high heat; add half the pork. Cook until lightly golden, about 2 minutes. Turn and cook 1 minute more; set aside. Repeat with remaining pork, using another 2 teaspoons oil.

2. Add minced garlic to empty skillet, stir 20 seconds. Add wine; cook 3 minutes. Add chicken broth; cook 2 minutes.

3. Meanwhile, heat another large skillet over medium-high heat. Add remaining oil and sliced garlic. Saute 1 minute. Add remaining salt and black pepper, then spinach in batches; saute, tossing, 3 minutes.

4. Remove skillet with sauce from heat. Stir in butter, lemon juice, capers and parsley. Divide spinach among four plates. Place 3 slices pork on each; top with sauce.

http://www.fitnessmagazine.com/recipe/pork-piccata-with-lemon-and-capers/

The U.S. Department of Agriculture (USDA) now recommends cooking your pork chops, roasts and tenderloins to an internal temperature of 145° F, followed by a three-minute rest time for tender, juicy meat that’s slightly pink in the middle. And for deliciously accurate results, be sure to use a digital meat thermometer.

What’s the reason for the new cooking temperature? Well, it’s partly because today’s pork is so lean. On average, the most common cuts of pork have 16% less fat and 27% less saturated fat than the same cuts from over 20 years ago. And according to USDA data, most cuts from the loin – think succulent loin chops and bone-in sirloin roast – are actually leaner than skinless chicken thighs. Who knew?

Find more information and pork recipes at:

http://www.porkbeinspired.com

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