Wow, this is fantastic. I followed the suggestion at the top of the recipe and used smoked paprika. It added a great smoky flavor and a little bit of heat. I also had a brain cramp on the piquillo peppers and bought peppadews. Turned out to be a fortunate mistake. The peppadews offset the smoky paprika really well. I will definitely make this again.
Pork Tenderloin on a Bed of Spinach, Piquillo Peppers, and Prosciutto
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.
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- Calories: 202
- Calories from fat: 29%
- Fat: 6.6g
- Saturated fat: 1.9g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 0.8g
- Protein: 27.8g
- Carbohydrate: 7.6g
- Fiber: 0.9g
- Cholesterol: 79mg
- Iron: 3.1mg
- Sodium: 697mg
- Calcium: 64mg
- 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
- 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.
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