Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
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  • 5 star values: 2

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.

Bruce Aidells
Recipe by Cooking Light November 2003

Gallery

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

202 calories; calories from fat 29%; fat 6.6g; saturated fat 1.9g; mono fat 3.3g; poly fat 0.8g; protein 27.8g; carbohydrates 7.6g; fiber 0.9g; cholesterol 79mg; iron 3.1mg; sodium 697mg; calcium 64mg.
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