Pork Tenderloin on a Bed of Spinach, Piquillo Peppers, and Prosciutto
Pork Tenderloin on A mixture of onion, honey, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.
Instructions
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.
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.