Published January 31, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 6
Total Time: 35 min
Prep Time: 15 min | Cook Time: 20 min
|
|
Serving size: |
2 medallions pork; 1/2 cup spinach |
|
|
| |
|
|
Calories per serving: |
431 |
|
|
| |
| |
|
|
|
|
|
|
|
|
|
Total Fat 20.2g |
31% |
|
|
|
|
Cholesterol 120mg |
40% |
|
|
|
|
Sodium 347mg |
14% |
|
|
| |
|
|
|
|
|
|
|
Serving size: |
2 medallions pork; 1/2 cup spinach |
|
|
| |
|
|
Calories per serving: |
431 |
|
|
| |
| |
|
|
|
|
% Daily Value* |
|
|
|
|
Total Fat 20.2g |
31% |
|
|
|
|
Saturated Fat 3.9g |
20% |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Cholesterol 120mg |
40% |
|
|
|
|
Sodium 347mg |
14% |
|
|
|
|
Total Carbohydrate 11.0g |
4% |
|
|
|
|
Dietary Fiber 6.0g |
24% |
|
|
|
|
|
|
|
|
|
|
Protein 48.0g |
67% |
|
|
| |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. |
|
|
Ingredients
- 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.
