Pork & Vegetable Piccata
Source of Recipe
adapted from Cooking Light, May 1994, page 148
List of Ingredients
1 pound pork tenderloin
Vegetable cooking spray
1 teaspoon olive oil -- or use cooking spray or broth if desired
3 cups small fresh broccoli flowerets
3 cups sliced yellow squash
1/4 cup chopped flat-leaf parsley
1/2 teaspoon white pepper
(original recipe calls for 1/4 teaspoon salt )
2 cloves garlic crushed
1/4 cup fresh lemon juice divided
3/4 cup low-sodium chicken broth
1/4 cup extra-dry vermouth
1 teaspoon grated lemon rind
1 tablespoon drained capers
1/2 teaspoon paprika Recipe
Trim fat from pork, and cut crosswise into 16 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Set aside.
Coat a large non stick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add broccoli and next 5 ingredients; sauté 6 minutes or until crisp-tender. Remove from heat. Add 2 tablespoons lemon juice; toss well. Spoon vegetable mixture onto a serving platter; set aside, and keep warm.
Recoat skillet with cooking spray; place over medium-high heat until hot. Add one-third of pork; cook 2 minutes on each side or until done. Repeat procedure with remaining pork. Place pork on serving platter with vegetable mixture.
Add broth and next 3 ingredients to skillet; scrape bottom of skillet with a wooden spoon to loosen browned bits. Bring to a boil; cook 2-1/2 minutes. Remove from heat; stir in remaining lemon juice, capers, and paprika.
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Serving Ideas: Spoon over vegetables and pork.
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