Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra-virgin olive oil
  • 27 ounce Smithfield Marinated Steakhouse Mushroom Pork Loin Filet
  • 1 tablespoon unsalted butter
  • 8 ounces cremini mushrooms (, cleaned and sliced)
  • 1 shallot (, minced)
  • salt and pepper
  • 1/4 cup white wine
  • 2 tablespoons lemon juice
  • 8 ounces baby spinach
  • 2 tablespoons pine nuts

Instruction

  • Preheat oven to 425° F.
  • Heat a large ovenproof skillet over medium-high heat. Add the tablespoon of oil; swirl to coat. Add pork to pan; sauté 4 minutes. Turn pork over; place pan in oven for about 18 minutes or until a thermometer registers 145° in the thickest part. Remove pork from pan; place on a cutting board. Let stand 5 minutes.
  • Being very careful - the handle on the pan will be HOT! - place pan back on the stove over medium-high heat; stir in the butter with the pork drippings. Add in the shallot and mushrooms; sauté for about 2-3 minutes. Season with salt and pepper. Stir in the wine and lemon juice and allow liquid to deglaze the pan and evaporate slightly, about 1 minute. Toss in the spinach and stir, allowing to wilt. Stir in the pine nuts. Taste and adjust seasoning, if necessary.
  • Cut the pork into thin slices. Divide onto plates with some of the spinach and mushrooms. Serve immediately and enjoy!