1 pound pork tenderloin, cut crosswise into 8 slices
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
1 tablespoon olive oil
2 tablespoons lemon juice
1/8 bottled hot pepper sauce
1 10-oz. package frozen chopped spinach, thawed and well drained
2 green onions, sliced
2 tablespoons chopped pecans
1 talbespoon snsipped fresh parsley
1/8 teaspoon salt
1 lemon slices, halved
1. Sprinkle pork slices lightly with the salt and pepper. In a large skillet heat oil over medium-high heat. Add pork slices; cook for 6-8 minutes or until pork is slightly pink in the center (145, turning once halfway through cooking. Remove pork slices from skillet, reserving drippings in the skillet. Cover pork and keep warm.
2. Stir lemon juice and hot pepper sauce into reserved droppings in skillet. Stir in spinach, green onions, pecans, parsley and the 1/8 teaspoon salt; cook over low heat until spinach mixture is heated through.
3. Divide spinach mixture among four serving plates; arrange pork slices on top. If desired, garnish with lemon slices.
NUTRITION: 200 calories, 8 gms fat, 5 gms carbohydrates, 3 gms fiber, 27 gms protein, 320 mg sodium
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