Spinach Mushroom Pork Piccata

In this adaptation of piccata, we’ve added additional flavors using our Taste the Seasons Spinach Mushroom mix to the classic white wine and lemon sauce with briny capers. We think this rendition is best served with breaded pork, but chicken may be substituted.


4 pork tenderloin steaks (about 1 1/2 pounds), boneless, 1/2” thick

1/3 cup all-purpose flour

Salt and pepper to taste

4 tablespoons olive oil, divided

1/2 cup dry white wine

2 cups chicken stock

1 package Taste the Seasons Spinach Mushroom mix

2 tablespoons lemon juice

1/4 cup capers, drained


In a shallow pan or plate, combine flour, salt and pepper. In a large frying pan heat 2 tablespoons olive oil. Coat each pork steak with the seasoned flour; add to the pan and sauté, turning once, until golden brown on each side. Transfer to a platter and keep warm. Add remaining olive oil to the pan and cook the remaining pork steaks. Keep warm on platter.

Add wine to the pan and deglaze by stirring to release browned bits on pan bottom. Boil until reduced by half. Add chicken stock and bring to a boil. Stir in the Spinach Mushroom mix, lemon juice, and capers. Continue to cook until reduced and thickened. Pour over the pork.

Makes 4 servings