Pork Medallions with Lemon-Pecan Spinach

By ernie70

Ingredients

• 1 pound pork tenderloin,* cut crosswise into 8 slices
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1 tablespoon canola oil or margarine
• 2 tablespoons lemon juice
• 1/8 teaspoon bottled hot pepper sauce
• 1 10 ounce package frozen chopped spinach, thawed and well drained
• 2 green onions, sliced
• 2 tablespoons chopped pecans
• 1 tablespoon snipped fresh parsley
• 1/8 teaspoon salt
• Lemon slices, halved (optional)

Preparation

Step 1

1. If necessary, press each pork tenderloin slice to 1-inch thickness. Sprinkle pork slices lightly with the 1/4 teaspoon salt and the pepper. In a large skillet, heat oil over medium-high heat. Add pork slices; cook for 6 to 8 minutes or until slightly pink in the center (160 degrees F), turning once halfway through cooking. Remove pork slices from skillet, reserving drippings in the skillet. Cover pork and keep warm.

2. Stir lemon juice and hot pepper sauce into reserved drippings in skillet. Stir in spinach, green onions, pecans, parsley, and the 1/8 teaspoon salt; cook over low heat until spinach mixture is heated through. Place spinach mixture on serving plate; arrange pork slices on top. If desired, garnish with lemon slices. Makes 4 servings.

Tip
*Test Kitchen Tip: To keep the sodium in this dish in check, choose natural pork rather than enhanced pork.

Nutrition Facts Per Serving:
Servings Per Recipe: 4
Calories: 213
Protein(gm): 27
Carbohydrate(gm): 5
Fat, total(gm): 10
Cholesterol(mg): 73
Saturated fat(gm): 2
Dietary Fiber, total(gm): 3
Sodium(mg): 318
Diabetic Exchanges
Vegetables(d.e): 1
Lean Meat(d.e): 4
Fat(d.e): 1