Pork Tenderloin on a Bed of Spinach, Piquillo Peppers, and Prosciutto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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 |
Directions:
1. Preheat oven to 450°.
2. 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.
3. 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.
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