Pork Tenderloin With Fresh Spinach & Capers

Prep Time:
10 minutes
Cook Time:
6 minutes
4 servings

Cooking Connection


1pork tenderloin (about 1 pound),

*Alessi Sea Salt,

*Hill Country Fare Ground Black Pepper,

1(10 ounce) bagfresh spinach leaves,

2tablespoonsH-E-B Butter, divided,

1tablespoonH-E-B Olive Oil,

1/4cupdry white wine,

2tablespoonsfresh lemon juice,

2tablespoonsReese Capers, drained,


1Cut tenderloin crosswise into 1/2-inch thick slices. Season with salt and pepper.

2Wash spinach; tear or trim stems from spinach and discard. Pat spinach dry.

3Melt 1 tablespoon butter in a large, nonstick skillet over Medium-High heat; add oil and tilt skillet to blend with butter. Cook pork in skillet 2 to 3 minutes per side. Don?t crowd pork in skillet; cook in 2 batches, if necessary. Remove pork to a plate or platter; cover to keep warm.

4Pour wine and lemon juice into skillet and boil 30 seconds. Add spinach; reduce heat to Medium-Low, cover skillet and steam spinach 30 to 60 seconds, just until wilted. Remove spinach to plate with pork, using a slotted spoon or tongs (leave juices in skillet).

5Melt remaining 1 tablespoon butter in skillet. Add capers, stir and heat. Pour over pork and serve immediately.

Nutritional Information

No Nutritional Information Available

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