The lemon-pecan spinach is what really makes this pork dish delicious.

Pork Medallions and Lemon-Pecan Spinach

1 pound pork tenderloin -- cut into 8 crosswise pieces

1/4 teaspoon salt

1/4 teaspoon coarsely ground pepper

1 tablespoon margarine

2 tablespoons lemon juice

1/8 teaspoon hot pepper sauce

2 tablespoons finely chopped pecans

1 tablespoon finely chopped parsley

2 green onions -- finely chopped

1 package frozen chopped spinach -- (10 ounces) thawed, drained

Lemon slices (optional)

Fresh parsley sprigs (optional)

Press each pork tenderloin slice to 1-inch thickness. Sprinkle both sides of each slice with salt and pepper. Heat margarine in large heavy skillet over medium-high heat. Add pork slices; cook 3-4 minutes on each side. Remove pork slices, reserving drippings. Keep warm. Stir lemon juice and hot pepper sauce into reserved drippings in skillet. Stir in pecans, parsley, green onions and spinach; cook over low heat until spinach mixture is hot. Place spinach mixture on serving plate; arrange pork slices on top. Garnish with lemon slices and parsley sprigs, if desired.

Serves 4 with 6 Weight Watcher points per serving.

Return to Pork or Weight Watchers