Pork Medallions with Lemon-Pecan Spinach

Pork Medallions with Lemon-Pecan Spinach

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Rated: 1
  • Makes: 4 servings
  • Start to Finish 20 mins
  • Carb Grams Per Serving: 5


  • 1 pound pork tenderloin,* cut crosswise into 8 slices
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 tablespoon canola oil or margarine
  • 2 tablespoons lemon juice
  • 1/8 teaspoon bottled hot pepper sauce
  • 1 10 - ounce package frozen chopped spinach, thawed and well drained
  • 2 green onions, sliced
  • 2 tablespoons chopped pecans
  • 1 tablespoon snipped fresh parsley
  • 1/8 teaspoon salt
  • Lemon slices, halved (optional)


  1. If necessary, press each pork tenderloin slice to 1-inch thickness. Sprinkle pork slices lightly with the 1/4 teaspoon salt and the pepper. In a large skillet, heat oil over medium-high heat. Add pork slices; cook for 6 to 8 minutes or until slightly pink in the center (160 degrees F), turning once halfway through cooking. Remove pork slices from skillet, reserving drippings in the skillet. Cover pork with foil and keep warm.
  2. Stir lemon juice and hot pepper sauce into reserved drippings in skillet. Stir in spinach, green onions, pecans, parsley, and the 1/8 teaspoon salt; cook over low heat until spinach mixture is heated through. Place spinach mixture on serving plate; arrange pork slices on top. If desired, garnish with lemon slices. Makes 4 servings.


  • *Test Kitchen Tip: To keep the sodium in this dish in check, choose natural pork rather than enhanced pork.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 213 cal., 10 g total fat (2 g sat. fat), 73 mg chol., 318 mg sodium, 5 g carb. (3 g fiber), 27 g pro.

Diabetic Exchanges

Vegetables (d.e): 1; Lean Meat (d.e): 3.5; Fat (d.e): 0.5