Pork Loin Filet w/sautéed spinach & baby bellas

By á-25087

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 (27 ounce) Smithfield Marinated Steakhouse Mushroom Pork Loin Filet
• 1 tablespoon unsalted butter
• 8 ounces cremini mushrooms, cleaned and sliced
• 1 shallot, minced
• salt and pepper
• 1/4 cup white wine
• 2 tablespoons lemon juice
• 8 ounces baby spinach
• 2 tablespoons pine nuts

Details

Adapted from foodgawker.com

Preparation

Step 1

1.Preheat oven to 425° F.

2.Heat a large ovenproof skillet over medium-high heat. Add the oil.

3. Add pork to pan, sauté 4 minutes. Turn pork over.

4. Place pan in oven for 18 minutes or until a thermometer registers 145° in the thickest part.

5. Remove pork from pan; place on a cutting board. Let stand 5 minutes.

6. Place pan back on the stove over medium-high heat.

7. Stir in the butter with the pork drippings.

8. Add in the shallot and mushrooms.

9. Sauté for about 2-3 minutes.

10. Season with salt and pepper.

11. Stir in the wine and lemon juice and allow liquid to deglaze the pan and evaporate slightly, about 1 minute.

12. Toss in the spinach and stir, allowing to wilt.

13. Stir in the pine nuts.

14. Taste and adjust seasoning, if necessary.

15. Cut the pork into thin slices. Divide onto plates with some of the spinach and mushrooms.