| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Serve with fruit salad and Parmesaned roasted potato spears.

Pork Medallions and Lemon-Pecan Spinach

1 pound pork tenderloin, cut into 8 crosswise pieces
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 tablespoon margarine
2 tablespoon lemon juice
1/8 teaspoon hot pepper sauce
2 tablespoons finely chopped pecans
1 tablespoon finely chopped parsley
2 green onions, finely chopped
1 package (10 ounce) frozen chopped spinach, thawed, drained
Lemon slices (optional)
Fresh parsley sprigs (optional)

1. Press each pork tenderloin slice to 1-inch thickness. Sprinkle both sides of each slice with salt and pepper.
2. Heat margarine in large heavy skillet over medium-high heat. Add pork slices; cook 3 to 4 minutes on each side. Remove pork slices, reserving drippings. Keep warm.
3. Stir lemon juice and hot pepper sauce into reserved drippings in skillet. Stir in pecans, parsley, green onions and spinach; cook over low heat until spinach mixture is hot.
4. Place spinach mixture on serving plate; arrange pork slices on top. Garnish with lemon slices and parsley sprigs, if desired.

Serves 4.

Nutrition Facts
Calories 207 calories
Protein 27 grams
Fat 9 grams
Sodium 287 milligrams
Cholesterol 67 milligrams

Recipe and photograph provided courtesy of Pork, The Other White Meat.