Pork Tenderloin on a Bed of Spinach, Piquillo Peppers, and Prosciutto

Pork Tenderloin on a Bed of Spinach, Piquillo Peppers, and Prosciutto Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Look for jarred or canned piquillo peppers in specialty stores or upscale groceries. They add bittersweet notes deeper than those of roasted red bell peppers or pimientos, although either makes a fine substitute. Similarly, using smoked paprika in the rub adds depth to an already great main dish.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 202
Caloriesfromfat 29 %
Fat 6.6 g
Satfat 1.9 g
Monofat 3.3 g
Polyfat 0.8 g
Protein 27.8 g
Carbohydrate 7.6 g
Fiber 0.9 g
Cholesterol 79 mg
Iron 3.1 mg
Sodium 697 mg
Calcium 64 mg

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

Preparation

Preheat oven to 450°.

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 450° for 20 minutes or until a thermometer registers 155° (slightly pink). Remove pork from pan, and let stand for 10 minutes. Cut the pork crosswise into 1/2-inch-thick slices.

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.

Note:

Bruce Aidells,

November 2003
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