Nutrition per serving may change if servings are adjusted.
1 pound pork tenderloin (see Tip), cut crosswise into 8 slices
¼ teaspoon salt plus ⅛ teaspoon, divided
¼ teaspoon coarsely ground pepper
1 tablespoon canola oil
2 tablespoons lemon juice
⅛ teaspoon bottled hot pepper sauce
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 scallions, sliced
2 tablespoons chopped pecans
1 tablespoon chopped fresh parsley
⅛ teaspoon salt
Lemon slices, halved (optional)
If necessary, press each pork tenderloin slice to 1-inch thickness. Sprinkle pork slices lightly with the ¼ teaspoon salt and the pepper. Heat oil in a large skillet over medium-high heat. Add pork slices; cook for 6 to 8 minutes or until slightly pink in the center (160°F), turning once halfway through cooking. Remove pork slices from skillet, reserving drippings in the skillet. Cover pork with foil and keep warm.
Stir lemon juice and hot pepper sauce into reserved drippings in skillet. Stir in spinach, scallions, pecans, parsley, and the remaining ⅛ 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.
Tip: To keep the sodium in this dish in check, choose natural pork rather than enhanced pork.