Pork Cutlets With Tonnato Sauce And Spinach
Serves 4
This is a simple dish with Mediterranean roots that is the amalgamation of rather disparaging ingredients tuna, capers, pork, and spinach, you’ll be pleasantly surprised.
You’ll Need:
Tonnato Sauce:
1 can oil-packed tuna, drained
1/4 cup extra virgin olive oil 2 tablespoons water
1 1/2 Tlbs capers, with some of their juices
2 or 3 anchovy fillets
2 teaspoons fresh lemon juice
Pork & Spinach:
4 pork cutlets (about 4 ounces each), or 1/4-inch-thick boneless pork loin chops. Woody’s note: it’s possible to buy pork cutlets in many markets but you can make your own even cheaper. Purchasing a pork tenderloin, clean it thoroughly, cut into half inch portions and then pound each piece between layers of wax paper or in a resealable plastic sack, to 1/4 inch thickness.
Salt and pepper to taste
Vegetable oil
1 (20-ounce) bag pre-washed spinach
Fresh lemon juice to taste
Here’s What To Do:
Tonnato sauce: Put ingredients in a blender. Puree until smooth. If sauce is too thick, thin with a little more water or lemon juice.
Pork and spinach: Season cutlets on both sides with salt and pepper. Heat a nonstick skillet or grill pan over high heat. Add a little oil, and when hot, add 2 cutlets and cook until browned, about 1 to 2 minutes per side; thin pork chops will take 3 to 4 minutes per side. Remove from pan to warm plate, cover with foil and let rest. Repeat with remaining cutlets.
Add spinach a little at a time to pan and sauté over medium heat until it is wilted. Continue cooking until all leaves are tender, about 5 minutes, season with salt and pepper. To serve, place a cutlet on a warmed plate alongside some spinach. Squeeze a little lemon juice over both and then drizzle each cutlet with 2 to 3 tablespoons of sauce.
What Goes With What Wines Selections
Benton Lane Pinot Gris 2007 Willamette Valley, Oregon (Pinot_Gris)
In the glass the wine is pale-straw colored with floral, pear, and citrus aromas. On the palate, this wine is beautifully balanced with crisp lime and grapefruit notes. R89 $14.99
http://www.benton-lane.com
Frederic Giachino Abymes Monfarinsa ’07 France (Chablis)
The wine smells of lime and white peach and has similar aromas of Chablis and Muscadet with a mineral component and nuances of salt, white pepper, chalk and shrimp shell) R92 $13.79
http://na