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

Ingredients

• 1 teaspoon pepper black
• 2 teaspoons rosemary fresh finely chopped
• 1  garlic clove minced
• 1 tablespoon honey 
• 1.5 pounds pork tenderloin trimmed
• 2 teaspoons olive oil 
• 2 teaspoons paprika 
• 0.5 cup bottled piquillo peppers cut into 1/4-inch strips
• 2 ounces pancetta very thin cut into thin strips
• 0.5 cup onion red finely chopped
• 1 teaspoon salt 
• 1 tablespoon sherry vinegar 
• 10 ounce pkt spinach fresh
• 2 tablespoons water 

Equipment

• frying pan
• oven
• kitchen thermometer
• aluminum foil
• dutch oven

Directions

1. Preheat oven to 45
2. Combine the first 4 ingredients; rub over pork.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
4. Add pork; cook 5 minutes, browning on all sides. Wrap handle of skillet with foil; place pan in oven.
5. Bake at 450 for 20 minutes or until a thermometer registers 155 (slightly pink).
6. Remove pork from pan, and let stand for 10 minutes.
7. Cut the pork crosswise into 1/2-inch-thick slices.
8. Heat oil in a Dutch oven over medium heat.
9. Add onion; cook 5 minutes, stirring frequently.
10. Add prosciutto and garlic; cook 1 minute, stirring constantly.
11. Add spinach, tossing to combine.
12. Add water, vinegar, and honey; cook 2 minutes or until spinach wilts, tossing frequently. Stir in piquillo peppers. Arrange about 1/3 cup spinach mixture on each of 6 plates; top each serving with 3 ounces pork.