Pork Medallions with Lemon-Pecan Spinach

1 pound pork tenderloin cut crosswise into 8 slices
1 tablespoon olive oil
2 tablespoons lemon juice
1/8 teaspon bottled hot pepper sauce
1 10oz package fresh spinach or 1 10oz frozen chopped spinach, thawed and well drained
2 green onions, sliced
2 tablespoons chopped pecans
1 tablespoon snipped fresh parsley

1. If necessary, press each pork tenderloin slice to 1-inch thickness. Sprinkle port slices lightly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. In a large skillet, heat oil over medium-high heat. Add pork slices; cook 6 to 8 minutes or until slightly pink in center (160 Deg F), turning once halfway through cooking. Remove pork slices from skillet, reserving drippings in the skillet. Cover pork to keep warm.
2. Stir lemon juice and hot pepper sauce into reserved drippings in skillet. Stir in spinach, green onions, pecans, and parsley. Cook over low heat until spinach mixture is heated through. Place spinach mixture on serving plate; arrange pork slices on top.

Serving Size: makes 4 servings (3 ounces pork and 1/2 cup spinach each)

Number of Servings: 4

Recipe submitted by SparkPeople user CRICKET523.