Pork Tenderloin On A Bed Of Spinach, Piquillo Peppe

Name: Pork Tenderloin On A Bed Of Spinach, Piquillo Peppers, And Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons paprika; 2 teaspoons finely chopped fresh rosemary; 1 teaspoon salt; 1 teaspoon black pepper; 1 1/2 pounds pork tenderloin, trimmed; Cooking spray; 2 teaspoons olive oil; 1/2 cup finely chopped red onion; 2 ounces very thin slices prosciutto, cut into thin strips; 1 garlic clove, minced; 1 (10-ounce) package fresh spinach; 2 tablespoons water; 1 tablespoon sherry vinegar; 1 tablespoon honey; 1/2 cup bottled piquillo peppers, cut into 1/4-inch strips

Servings: persons

2 teaspoons paprika
2 teaspoons finely chopped fresh rosemary
1 teaspoon salt
1 teaspoon black pepper
1 1/2 pounds pork tenderloin, trimmed
Cooking spray
2 teaspoons olive oil
1/2 cup finely chopped red onion
2 ounces very thin slices prosciutto, cut into thin strips
1 garlic clove, minced
1 (10-ounce) package fresh spinach
2 tablespoons water
1 tablespoon sherry vinegar
1 tablespoon honey
1/2 cup bottled piquillo peppers, cut into 1/4-inch strips

1
Preheat oven to 450u00b0.
2
Combine the first 4 ingredients; rub over pork. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Wrap handle of skillet with foil; place pan in oven. Bake at 450u00b0 for 20 minutes or until a thermometer registers 155u00b0 (slightly pink). Remove pork from pan, and let stand for 10 minutes. Cut the pork crosswise into 1/2-inch-thick slices.
3
Heat oil in a Dutch oven over medium heat. Add onion; cook 5 minutes, stirring frequently. Add prosciutto and garlic; cook 1 minute, stirring constantly. Add spinach, tossing to combine. Add water, vinegar, and honey; cook 2 minutes or until spinach wilts, tossing frequently. Stir in piquillo peppers. Arrange about 1/3 cup spinach mixture on each of 6 plates; top each serving with 3 ounces pork.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 teaspoons paprika, 2 teaspoons finely chopped fresh rosemary, 1 teaspoon salt, 1 teaspoon black pepper, and more.

Yes, Pork Tenderloin On A Bed Of Spinach, Piquillo Peppers, And Prosciutto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Tenderloin On A Bed Of Spinach, Piquillo Peppers, And Prosciutto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions