Serve herb-rubbed pork tenderloin on a bed of spinach, prosciutto and roasted peppers for an easy yet impressive main dish.
15m
PREP TIME
25m
COOK TIME
207
CALORIES
13
INGREDIENTS
Serve herb-rubbed pork tenderloin on a bed of spinach, prosciutto and roasted peppers for an easy yet impressive main dish.
15m
PREP TIME
25m
COOK TIME
207
CALORIES
13
INGREDIENTS
Ingredients 6 Servings
- 1 tablespoon McCormick Gourmet™ Organic Rosemary, crushed
- 2 teaspoons McCormick Gourmet™ Organic Paprika
- 1 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1 1/2 pounds pork tenderloin
- 3 tablespoons olive oil, divided
- 1/2 cup finely chopped red onion
- 2 ounces very thin prosciutto slices, cut into thin strips
- 1 clove garlic, minced
- 2 packages (5 to 6 ounces each) baby spinach leaves
- 1 tablespoon honey
- 1 tablespoon sherry vinegar
- 1/2 cup jarred roasted red peppers, cut into thin strips
INSTRUCTIONS
- 1 Preheat oven to 350°F. Mix rosemary, paprika, pepper and sea salt in small bowl. Brush pork with 1 tablespoon of the oil. Rub seasoning mixture all over pork. Heat 1 tablespoon of the remaining oil in large deep ovenproof skillet or Dutch oven on medium-high heat. Add pork; cook 5 minutes or until browned on all sides
- 2 Roast in skillet 15 minutes or until desired doneness. Transfer pork to cutting board. Cover loosely with foil. Let stand 10 minutes before slicing
- 3 Meanwhile, heat remaining 1 tablespoon oil in same skillet on medium heat. Add onion; cook and stir 3 minutes. Add prosciutto and garlic; cook and stir 1 minute. Add spinach and red peppers; toss to mix well. Add honey and vinegar; cook 2 minutes or until spinach slightly wilted, tossing frequently
- 4 Slice pork into 1/2-inch thick slices. Serve over spinach mixture
NUTRITION INFORMATION
(per Serving)
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