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Pork Tenderloin With Fresh Spinach & Capers
Prep Time:
10 minutes
Cook Time:
6 minutes
4 servings

1 pork tenderloin (about 1 pound)

* Alessi Sea Salt

* Hill Country Fare Ground Black Pepper

1 (10 ounce) bag fresh spinach leaves

2 tablespoons H-E-B Butter, divided

1 tablespoon H-E-B Olive Oil

1/4 cup dry white wine

2 tablespoons fresh lemon juice

2 tablespoons Reese Capers, drained


Cut tenderloin crosswise into 1/2-inch thick slices. Season with salt and pepper.
Wash spinach; tear or trim stems from spinach and discard. Pat spinach dry.
Melt 1 tablespoon butter in a large, nonstick skillet over Medium-High heat; add oil and t
ilt skillet to blend with butter. Cook pork in skillet 2 to 3 minutes per side. Don?t crow
d pork in skillet; cook in 2 batches, if necessary. Remove pork to a plate or platter; cov
er to keep warm.
Pour wine and lemon juice into skillet and boil 30 seconds. Add spinach; reduce heat to Me
dium-Low, cover skillet and steam spinach 30 to 60 seconds, just until wilted. Remove spin
ach to plate with pork, using a slotted spoon or tongs (leave juices in skillet).
Melt remaining 1 tablespoon butter in skillet. Add capers, stir and heat. Pour over pork a
nd serve immediately.

Nutritional Information

No Nutritional Information Available


Cooking Connection