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Nutrition Facts
Serving Size 225 g
(Approx. 4 Servings)
Amount Per Serving
Calories 240 Calories From Fat 100
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 1100 mg 46%
Total Carbohydrate 5 g 2%
Dietary Fiber 2 g 8%
Sugars 0 g
Protein 26 g
Vitamin A 100% Iron 20%
Vitamin C 25% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pork Tenderloin With Fresh Spinach & Capers
Prep Time
10 minutes
Cook Time
6 minutes
Total Time
16 minutes
4  People


Recipe makes 4 Servings

1 Lb pork tenderloin
1 1/2 Tsp Alessi Sea Salt
1 Tbsp H-E-B Black Pepper
10 Oz H-E-B Baby Spinach
2 Tbsp unsalted butter, divided
1 Tbsp H-E-B Extra Virgin Olive Oil
1/4 cup(s) lindemans chardonnay
2 Tbsp lemon, juiced
2 Tbsp Goya Capers, drained
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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 tilt skillet to blend with butter.
Cook pork in skillet 2-3 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.
Pour wine and lemon juice into skillet and boil 30 seconds.
Add spinach; reduce heat to medium-low, cover skillet and steam spinach 30-60 seconds, just until wilted. Remove spinach to plate with pork, using a slotted spoon or tongs (leave juices in skillet).
Melt remaining 1 tablespoon butter in skillet. Add capers, and reduce till it just starts to thicken then pour over pork.
Pour over pork and serve immediately.



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