Here’s a simple dinner that provides a warm charm, with tender medallions of pork covered by a silky, lemon-wine sauce. Each piece is lightly browned, offering a golden crust that contrasts beautifully with the vibrant green of steamed spinach.
The tangy zest of lemon mingles with the briny notes of the capers. The spinach is combined with cannellini beans, which add a creamy texture and a velvety base for the pork.
HELPFUL HINT
› Any type of beans such as red pinto beans can be used with the spinach.
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