Monday, February 15, 2010

More from Food Network Health Star Ellie Krieger - Pork Piccata


Pork Piccata with Spinach and Garlic Mashed Potatoes
Ellie Krieger, So Easy

I've heard great things about this recipe for pork piccata from my friend Jody Shepson, so I'm passing it along to you.  Both Jody and our friend Diane Loviza are big fans of Ellie Krieger's recipes (as am I) and of her cookbooks. (My favorite EK cookbook so far is The Food You Crave.)  So here's a recipe they both recommend with enthusiasm. 

Also from So Easy are Ellie's recipes for spinach and garlic mashed potatoes.  Combined, it's a killer menu, loaded with nutrition and flavor but low on all the bad stuff!
 
Photo Credit: The Food Network, Ellie Krieger, Healthy Living

Ellie's Pork Piccata with Spinach and Garlic Mashed Potatoes

Ingredients:
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 parsley

Directions:
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
Ingredients:
5 ounces pre-washed baby spinach leaves
Directions:
Place the spinach in a large microwave-safe bowl and cover tightly. Microwave on high for 90 seconds.

Garlic Mashed Potatoes
Ingredients:
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

Directions:
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.

Photo Credit:  The Food Network, Healthy Living, Ellie Krieger, So Easy

2 comments:

  1. Jeanne I remember this post,I thought I left a comment . I make this and the garlic potatoes frequently..No Spinach..CKJ

    ReplyDelete