Pan-Seared Pork Tenderloin with Garlicky Spinach

By • April 20, 2015 0 Comments

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Author Notes: Spinach might not give you the bulging muscles of Popeye the Sailor, but it is an excellent source of vitamins and minerals. This recipe was written by the Healthline Editorial Team:http://www.healthline.com/health-recipes/pan-seared-pork-tenderloin-garlicky-spinachHealthline

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Serves 6

  • 2 (1 pound) pork tenderloins, cut crosswise into 12 medallions
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon olive oil
  • 3 (6 oz.) packages fresh baby spinach
  • 3 cloves garlic, minced
  • 1/3 cup white wine
  • 1/3 cup golden raisins
  • 1/3 cup lightly toasted pine nuts
  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. Remove from pan and cook spinach 5 minutes, scraping up brown bits from bottom of skillet; add garlic and cook 1 minute.

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