Recipe #7 WW Pork Picatta

This week I cooked a Weight Watcher's Recipe.  I like to initially make a recipe as close to the recipe as possible, but I found this needed a lot of extra additions in order to be flavorful to me (of course, that probably means a few extra points).  I doubled the capers, the oil, I used Monterey steak seasoning instead of salt and pepper and I added extra lemon juice.  Normally, I would want to add pasta, but it was really quite filling without.  All in all another yummy recipe. 

Hopefully, some of my followers will figure out how to actually comment on this blog (really, not too difficult), but I have had some comments.  I used a nice pinot noir with this dinner; while I am a wine lover I am not a wine snob; I usually drink the wine that my guest brings to the dinner!

Happy Cooking!

Pork Piccata

(their picture)

Weight Watchers Recipe

Ratings (1460)

5PointsPlus Value

Prep time: 10 min

Cook time: 10 min

Serves: 4

Lemon, butter and capers give this dish delicious flavor. A side of garlicky spinach - made in the same pan - makes it an easy weeknight meal.

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Ingredients 3 Tbsp all-purpose flour 1 tsp table salt, divided 1/2 tsp black pepper, freshly ground, divided (or less to taste) 1 pound(s) uncooked lean pork tenderloin, trimmed, cut into 16 thin slices 2 1/2 tsp olive oil, divided 3/4 cup(s) canned chicken broth, reduced-sodium 1/4 cup(s) fresh lemon juice 2 tsp cornstarch 2 tsp salted butter 1 Tbsp capers, drained 1/2 tsp minced garlic 12 oz fresh spinach, baby-variety Instructions In a small bowl, combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper; sprinkle over both sides of pork, shaking off excess. Heat 2 teaspoons 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 teaspoon salt and 1/8 teaspoon 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 teaspoon 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 teaspoon salt, a pinch of pepper and serve with pork. Yields 4 slices pork, about 3 tablespoons sauce and 1/2 cup spinach per serving.

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