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

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.

Yield: 6 servings

Ingredients

• 2  teaspoons  paprika
• 2  teaspoons  finely chopped fresh rosemary
• 1  teaspoon  salt
• 1  teaspoon  black pepper
• 1 1/2  pounds  pork tenderloin, trimmed
• Cooking spray
• 2  teaspoons  olive oil
• 1/2  cup  finely chopped red onion
• 2  ounces  very thin slices prosciutto, cut into thin strips
• 1  garlic clove, minced
• 1  (10-ounce) package fresh spinach
• 2  tablespoons  water
• 1  tablespoon  sherry vinegar
• 1  tablespoon  honey
• 1/2  cup  bottled piquillo peppers, cut into 1/4-inch strips

Preparation

Preheat oven to 450°.

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.

Nutritional Information

Calories:

202 (29% from fat)

Fat:

6.6g (sat 1.9g,mono 3.3g,poly 0.8g)

Protein:

27.8g

Carbohydrate:

7.6g

Fiber:

0.9g

Cholesterol:

79mg

Iron:

3.1mg

Sodium:

697mg

Calcium:

64mg