Pork Medallions with Spinach
- SERVES
- 4
- PREP
- 15 Min
- COOK TIME
- 9 Min
Whether you enjoy the lemon pepper flavoring or the peppercorn flavoring, we guarantee that this will be a hit around the whole table because it packs in a lot of flavor that's oh so good.
What You'll Need
- 1 (1-1/2-pound) package lemon pepper-flavored pork tenderloin (See note)
- 1 tablespoon vegetable oil
- 1 (10-ounce) package fresh spinach
- 4 green onions, thinly sliced
- 3 tablespoon fresh lemon juice
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
What to Do
- Trim fat from pork; slice tenderloin crosswise into 3/4-inch-thick pieces. Place slices between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
- Coat a large nonstick skillet with nonstick cooking spray; place over medium-high heat until hot. Add pork; cook 3 to 4 minutes on each side. Remove pork, reserving drippings in skillet. Set pork aside, and keep warm.
- Heat oil in same skillet; add spinach and green onions. Cook, stirring constantly, 3 minutes or until spinach is just wilted. Add lemon juice and remaining 3 ingredients; toss well. Arrange spinach on plates. Top with pork slices. Serve immediately.
Notes
Pork tenderloin comes packaged in a variety of flavors. We used the lemon pepper variety here, but feel free to substitute other flavors. If you use a peppercorn-flavored tenderloin, you may want to leave the black pepper out of the recipe but be sure to keep the crushed red pepper. It packs a powerful punch that's distinctive from black pepper.