Pork Piccata With Spinach And Garlic Mashed Potatoes. Listening To Neko Case.

Here’s a healthy, simple menu that is ready in less than an hour. Pork gets the Piccata treatment and is served alongside steamed spinach and an easy garlic mash. Looks good, tastes great.

Pork Piccata

Ingredients:

1/4 cup flour
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 1/4 lbs pork tenderloin, sliced crosswise into 1/4-inch thick medallions
2 tablespoons olive oil
3 cloves garlic, minced
1 cup dry white wine
1 cup chicken broth
3 tablespoons fresh lemon juice
2 tablespoons drained capers
2 tablespoons chopped parsley

Directions:

1. 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.

2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in two batches, cook the pork until it is browned on both sides, 1 to 2 minutes per side. (Use the remaining tablespoon oil if necessary). Transfer the meat to a plate.

3. Add the garlic to the same skillet. Immediately add the wine and cook over medium-high heat, stirring, to dissolve the bits remaining in the pan from the meat. Cook until the wine is reduced by half, about 5 minutes.

4. Add the chicken broth, lemon juice, capers, and remaining salt and pepper. Cook until the mixture has reduced slightly, an additional 4 minutes.

5. Return the pork to the skillet and heat until the sauce thickens and the meat is cooked to medium doneness, about 3 minutes.

6. Serve with the spinach and garlic mashed potatoes. Top with the parsley.

Serves 4

Express “Steamed” Spinach

Ingredients:

5 ounces baby spinach leaves

Directions:

1. Place the spinach in a large microwave-safe bowl and cover tightly. Microwave on high for 90 seconds.

Serves 4

Garlic Mashed Potatoes

Ingredients:

1 1/4 lbs Yukon Gold potatoes, unpeeled, cut into 1 inch pieces
4 cloves garlic, peeled and quartered
1/2 cup chicken broth
1 tablespoon olive oil
1/2 teaspoon salt

Directions:

1. Place the potatoes and garlic in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife tender, 12 to 15 minutes.

2. Warm the chicken broth in a small saucepan.

3. Remove the steamer basket and drain the water. Transfer the potatoes and garlic to the pot, add the oil, salt, and broth, and mash until smooth.

Serves 4

Recipe from So Easy by Ellie Krieger

I saw Neko Case in concert last night. I’ve been a fan for a long time, so it was terrific to finally see her live. Her voice is crystal clear with such a perfect tone. She’s pretty funny, too.