Pork Tenderloin With Fresh Spinach & Capers
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.
No Nutritional Information Available