Tuesday, October 27, 2009

Pork Piccata with Spinach and Garlic Mashed Potatoes

Last week I was pleasantly surprised to see my new Ellie Krieger cookbook in the mailbox. Her new cookbook is called So Easy - and she doesn't lie.

She breaks the book into 4 main sections - breakfast, lunch, dinner, and dessert. Within each section she has two categories - one quick section (recipes you can make ahead of time or recipes that take less than 5 minutes to make) and one longer section (recipes that take 20 to 30 minutes to make).

I really like the recipes too. I've tried 5 or 6 so far and one of my favorites is the Pork Piccata with Spinach and Garlic Mashed Potatoes.

Can you believe this whole recipe rolls in around 460 calories? Full of flavor and it only took 20 minutes to make - my kind of meal.

Pork Piccata with Spinach and Garlic Mashed Potatoes (pg. 131-133)
Ellie Krieger
Pork Piccata
1/4 cup all-purpose 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 low-sodium chicken broth
3 tablespoons fresh lemon juice
2 tablespoons drained capers
2 tablespoons chopped parsle
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 skillt (not nonstick) over medium-high heat. Working in two batches, cook the pork until it 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.
Express "Steamed" Spinach
5 ounces pre-washed baby spinach leaves
Place the spinach in a large microwave-safe bowl and cover tightly. Microwave on high for 90 seconds.
Garlic Mashed Potatoes
1 1/4 lbs. Yukon Gold potatoes, left unpeeled, and cut into 1 inch pieces
4 large cloves of garlic, peeled and quartered
1/2 cup low-sodium chicken broth
1 tablespoon olive oil
1/2 teaspoon salt
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. Warm the chicken broth in a small saucepan on the stove or in a glass container in the microwave. Remove the steamer basket and drain the water from the large pot. Transfer the potatoes and garlic to the pot, add the oil, salt, and broth, and mash until smooth.
Definitely a dinner worth trying. The lemon in the piccata sauce is refreshing.


  1. Sounds great! I can't wait to get my book, it should be arriving today.

  2. I tried this recipe last night. Turned out great, except for the potatoes. I steamed them longer than indicated, and they still ended up being tough. Thanks for sharing the recipe.

  3. Sorry to hear the potatoes were tough. Was the water boiling under the steam basket the whole time? It also may help if you cut the cubes smaller or do a half batch at a time. I really liked the piccata sauce in this. You might also want to try Ellie's smashed Yukon gold potatoes recipe with sour cream and chives. The texture is much smoother.