Pork Medallions and Lemon-Pecan Spinach Recipe | Yummly
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Pork Medallions and Lemon-Pecan Spinach

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Pork Medallions and Lemon-Pecan Spinach

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  • 1 lb. pork tenderloin (cut into 8 crosswise pieces)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper (coursely ground)
  • 1 Tbsp. butter
  • 2 Tbsp. lemon juice
  • 1/8 tsp. hot pepper sauce
  • 2 Tbsp. pecans (finely chopped)
  • 1 Tbsp. parsley (finely chopped)
  • 2 green onions (finely chopped)
  • 10 oz. frozen chopped spinach (thawed, drained)
  • lemon slices (optional)
  • parsley sprigs (fresh, optional)
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    1. Press each pork tenderloin slice to 1-inch thickness. Sprinkle both sides of each slice with salt and pepper. Heat margarine in large heavy skillet over medium-high heat. Add pork slices; cook 3-4 minutes on each side. Remove pork slices, reserving drippings. Keep warm.
    2. Stir lemon juice and hot pepper sauce into reserved drippings in skillet. Stir in pecans, parsley, green onions and spinach; cook over low heat for 4-5 minutes until spinach mixture is hot. Place spinach mixture on serving plate; arrange pork slices on top. Garnish with lemon slices and parsley sprigs, if desired.
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