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 tablespoons 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.