• 1 pound pork tenderloin (cut into 8 crosswise pieces)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper (coursely ground)
  • 1 tablespoon butter
  • 2 tablespoons lemon juice
  • 1/8 teaspoon hot pepper sauce
  • 2 tablespoons pecans (finely chopped)
  • 1 tablespoon parsley (finely chopped)
  • 2 green onions (finely chopped)
  • 10 ounces frozen chopped spinach (thawed, drained)
  • lemon slices (optional)
  • parsley sprigs (fresh, optional)


  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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