Pork Medallions over Wilted Spinach
- SERVES
- 4
- COOK TIME
- 20 Min
Get ready for smiles when you put these delicious Pork Medallions in front of your gang.
What You'll Need
- 4 slices bacon
- 1 (1-1/4 to 1-1/2-pound) pork tenderloin
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup all-purpose flour
- 1/2 cup fat-free balsamic vinaigrette
- 1/2 cup chicken broth
- 1/2 cup frozen chopped onion
- 1 (6-ounce) bag baby spinach
What to Do
-
In a large skillet over medium-high heat, cook bacon until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon, and set aside.
-
Meanwhile, cut tenderloin crosswise into 8 slices (medallions). Place slices between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle pork with salt and pepper.
-
Place flour in a shallow dish; dredge pork in flour, shaking off excess flour.
-
Heat bacon drippings in skillet over medium-high heat. Add pork, and cook 2 to 3 minutes on each side, or until done. Remove pork from pan, and keep warm.
-
Combine balsamic vinaigrette, chicken broth, and onion; add to pan. Cook 3 minutes or until mixture is reduced by about one-half. Return pork to pan; cook 1 to 2 minutes or until pork slices are warmed and coated with sauce. Remove pork from pan.
- Place spinach in a large bowl; pour warm sauce over spinach. Sprinkle with crumbled bacon, and toss well until spinach is lightly wilted. Divide spinach mixture evenly among serving plates; top with pork medallions.
Notes
For speedy prep work, place all 8 pork slices between 2 large sheets of plastic wrap and flatten quickly with a few whacks of the rolling pin!
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