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If necessary, press each pork tenderloin slice to 1-inch thickness. Sprinkle pork slices lightly with 1/4 teaspoon salt and pepper. In a large skillet, heat oil over medium-high heat. Add pork slices; cook for 6 to 8 minutes or until slightly pink in the center (160°F), turning once halfway through cooking. Remove pork slices from the pan, reserving drippings in the pan. Cover pork and keep warm.
Stir lemon juice and hot pepper sauce into the reserved drippings in the pan. Stir in spinach, green onions, pecans, parsley and the remaining 1/8 teaspoon salt; cook over low heat until spinach mixture is heated through. Place spinach mixture on serving plate; arrange pork slices on top. If desired, garnish with lemon slices.