Pork Piccata with Lemon and Capers

I made this for dinner last night and it was pretty tasty! I got the recipe out of a fitness magazine (so it must be good for you), but I didn't follow it very well. I hate when recipes aren't easy to follow or written well. I'll do my best to re-write it so it's easier to follow along while cooking.

Pork Piccata with Lemon and Capers
Ingredients (in order as you will use them)
1 pound pork tenderloin, trimmed
3 Tbsp flour
1/4 tsp pepper
1/2 tsp salt
2 tsp of olive oil
2 tsp of olive oil (see directions)
2 minced garlic cloves
1/2 cup dry white wine
1/4 cup low sodium chicken broth
2 tsp of olive oil
3 minced garlic cloves
1/2 bag fresh spinach
1Tbsp butter
1/2 a lemon squeezed or 2 Tbsp lemon juice
4 tsp capers
2 Tbsp parsley

Directions:
-Cut pork against grain into about twelve 1/2 inch slices. Press each to flatten slightly.
-Combine flour, 1/4 tsp pepper and 1/2 tsp salt in a small bowl.
-Drag pork pieces through flour mixture coating each side.
-Heat 2 tsp olive oil in a large skillet. Add half of the pork and cook on each side for 2-3 minutes until cooked through. Set aside cooked pieces. Cook other half of the pork in another 2 tsp olive oil.
-Set aside all cooked pork.
-In empty pork skillet saute 2 minced garlic cloves and wine. Add chicken broth after 2 minutes.
-Meanwhile heat another skillet with 2 tsp (or more if needed) olive oil and 3 minced garlic cloves. Add spinach in batches, saute tossing for 3 minutes. Salt and Pepper to taste.
-Add butter, lemon juice, capers and parsley to skillet with wine sauce. Add pork back to skillet to keep warm.

Serve pork topped with spinach. Enjoy!