Pan-Seared Pork Tenderloin with Garlicky Spinach
Published January 31, 2013 | Written by The Healthline Editorial Team
Spinach might not give you the bulging muscles of Popeye the Sailor, but it is an excellent source of vitamins and minerals.
|Serving size:||2 medallions pork; 1/2 cup spinach|
|Calories per serving:||431|
|Total Fat 20.2g||31%|
- 2 (1 lb.) pork tenderloins, cut crosswise into 12 medallions
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 Tbsp. olive oil
- 3 (6 oz.) pkg. fresh baby spinach
- 3 cloves garlic, minced
- 1/3 cup white wine
- 1/3 cup golden raisins
- 1/3 cup lightly toasted pine nuts
Step by Step:
- Flatten each pork medallion to 1/2-thick; season pork evenly with salt and pepper.
- Cook pork over medium-high heat in hot oil in a large non-stick skillet 4 minutes on each side, or until done.
- Remove from pan and cook spinach 5 minutes, scraping up brown bits from bottom of skillet; add garlic and cook 1 minute.
- Add white wine and raisins; cook over medium heat 3 minutes. Top with pine nuts and serve with pork medallions.