main dishes

Rosemary Pork Tenderloin on a Bed of Spinach, Roasted Red Peppers and Prosciutto

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

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Ingredients 6 Servings

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)

Entrees

Salad and Dressings

Side Dishes