Pork Medallions with Lemon-Pecan Spinach

If necessary, press each pork tenderloin slice to 1-inch thickness. Sprinkle pork slices lightly with the 1/4 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 degrees 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 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.