Pan-Seared Pork Tenderloin with Garlicky Spinach

Pan-Seared Pork Tenderloin

Published January 31, 2013 | Written by

Published by: Healthline Exclusive

Servings: 6
Total Time: 35 min

Prep Time: 15 min | Cook Time: 20 min


Spinach might not give you the bulging muscles of Popeye the Sailor, but it is an excellent source of vitamins and minerals.

Nutrition Facts
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.


  • 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:

  1. Flatten each pork medallion to 1/2-thick; season pork evenly with salt and pepper.
  2. Cook pork over medium-high heat in hot oil in a large non-stick skillet 4 minutes on each side, or until done.
  3. Remove from pan and cook spinach 5 minutes, scraping up brown bits from bottom of skillet; add garlic and cook 1 minute.
  4. Add white wine and raisins; cook over medium heat 3 minutes. Top with pine nuts and serve with pork medallions.