Pork Medallions and Lemon-Pecan Spinach
Complete this meal with fruit salad and Roasted Garlic Potatoes.
1 pound pork tenderloin, cut into 8 crosswise pieces
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 tablespoon butter
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 (10-ounce) package frozen chopped spinach, thawed and drained
Lemon slices (optional)
Fresh parsley sprigs (optional)
- Press each pork tenderloin slice to 1-inch thickness. Sprinkle both sides of each slice with salt and pepper.
- Heat butter 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.
- 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.
- Place spinach mixture on serving plate; arrange pork slices on top. Garnish with lemon slices and parsley sprigs, if desired.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.