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

This was a real showstopper recipe. I soaked the pork in a brine solution for several hours first and made a double batch of spinach were my only variations from the original recipe. Everybody loved it.

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.