Pork Tenderloin on a Bed of Spinach, Piquillo Peppers, and Prosciutto

Pork Tenderloin on a Bed of Spinach, Piquillo Peppers, and Prosciutto
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 2 ounces very thin slices prosciutto, cut into thin strips
  • Cooking spray
  • 2 teaspoons paprika
  • 2 teaspoons olive oil
  • ½ cup bottled piquillo peppers, cut into 1/4-inch strips
  • 1 teaspoon salt
  • 1 tablespoon sherry vinegar
  • + 8 more ingredients
    • 1 ½ pounds pork tenderloin, trimmed
    • 2 teaspoons finely chopped fresh rosemary
    • 1 teaspoon black pepper
    • 2 tablespoons water
    • ½ cup finely chopped red onion
    • 1 garlic clove, minced
    • 1 (10-ounce) package fresh spinach
    • 1 tablespoon honey

Preheat oven to 450°. 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 thermom...

View full recipe at My Recipes

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