Honey-Mustard Pork with Wilted Spinach

By Sharon-2

A nice twist for a quick holiday meal . . . pork tenderloin, cranberry salad, and whole wheat rolls. Make the salad first so it can chill.

Ingredients

• 1 honey-mustard-flavored pork tenderloin
• 1/4 teaspoon pepper
• Cooking spray
• 3 tablespoon lemon juice
• 4 green onions, finely chopped
• 1 16-ounce package frozen leaf spinach, thawed and drained

Details

Servings 4
Cooking time 25mins

Preparation

Step 1

Trim fat from pork, and cut tenderloin crosswise into 1-inch-thick pieces. sprinkle with pepper. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add pork; cook 3 minutes on each side. Remove pork, reserving drippings in skillet. Set pork aside, and keep warm.

Add lemon juice and green onions to skillet; stir in spinach. Cook, stirring constantly, 3 minutes, or until thoroughly heated. Arrange spinach evenly on plates. Top evenly with pork.

CRANBERRY WALDORF SALAD
Combine 2 small cored and chopped Red Delicious apples, 1/4 cup chopped celery, 1 1/2 tablespoons chopped walnuts, and 1/3 cup cranberry-orange relish in a bowl; toss. Cover and chill.