Pork Tenderloin Medallions with Ginger Spinach Served on a Bed of Brown Rice Medley

1 3/4 pounds pork tenderloin, about 2 small tenderloins, trimmed of silver skin and excess fat
sea salt and freshly ground black pepper
1 tablespoon olive oil or peanut oil
1 tablespoon garlic, finely chopped
1 tablespoon grated ginger root
6 ounces light coconut milk
1 tablespoon fish sauce
1 jalapeno or red jalapeno, such as Fresno
8 cups baby spinach leaves
fresh chives or cilantro as garnish, about 2 tablespoons
1 cup brown rice medley, cooked according to package directions

Cut tenderloins into 1-inch thick medallions and season with sea salt and freshly ground pepper as desired. Warm olive oil in large skillet over medium-high heat. Cook tenderloin medallions in two batches about 3 minutes per side or until lightly brown. Remove to plate and set aside. Add ginger and garlic to the skillet and cook 30 seconds, until fragrant, but not brown. Stir in coconut milk, fish sauce, and jalapeno. Bring to a boil and cook 2- 3 minutes or until slightly thickened.
Stir in spinach gradually and cook until wilted. Lift spinach out with tongs and set in a bowl. Reduce the liquid in the skillet until it becomes slightly thickened. Return pork to pan and toss to coat with sauce.
To serve, mound rice in the center of the plate. Place spinach around rice and top with medallions, spoon sauce over medallions and garnish with chives or cilantro.
Does not meet MHealthy guidelines.

Nutrition Information