Pork-and-vegetable piccata

Yield: 4 Servings

Measure Ingredient
1 pounds Pork tenderloin
\N \N Vegetable cooking spray
1 teaspoon Olive oil
3 cups Small fresh broccoli flowerets
3 cups Sliced yellow squash
¼ cup Chopped flat-leaf parsley
½ teaspoon White pepper
¼ teaspoon Salt
2 \N Cloves garlic, crushed
¼ cup Fresh lemon juice, divided
¾ cup Low-sodium chicken broth
¼ cup Extra-dry vermouth
1 teaspoon Grated lemon rind
1 tablespoon Drained capers
½ teaspoon Paprika

Trim fat from pork, and cut crosswise into 16 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap, and flatten to ¼-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; saute 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 2-½ minutes.

Remove from heat; stir in remaining lemon juice, capers, and paprika.

Yield: 4 servings (serving size: 3 ounces pork, 1 cup vegetables, and 3 tablespoons sauce).

Per serving: 242 Calories; 6g Fat (22% calories from fat); 32g Protein; 16g Carbohydrate; 74mg Cholesterol; 350mg Sodium Serving Ideas : Spoon over vegetables and pork.

Recipe by: Cooking Light, May 1994, page 148 Posted to MC-Recipe Digest V1 #432 by igor@... on Jan 28, 1997.

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