Serve herb-rubbed pork tenderloin on a bed of spinach, prosciutto and roasted peppers for an easy yet impressive main dish.

Makes 6 servings.

Prep Time: 15 minutes
Cook Time: 25 minutes

Rosemary Pork Tenderloin on a Bed of Spinach, Roasted Red Peppers and Prosciutto

Ingredients

1 tablespoon McCormick® Gourmet Collection Rosemary Leaves, crushed
2 teaspoons McCormick® Gourmet Collection Paprika
1 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1 1/2 pounds pork tenderloin
3 tablespoons olive oil, divided
1/2 cup finely chopped red onion
2 ounces very thin prosciutto slices, cut into thin strips
1 clove garlic, minced
2 packages (5 to 6 ounces each) baby spinach leaves
1 tablespoon honey
1 tablespoon sherry vinegar
1/2 cup jarred roasted red peppers, cut into thin strips

Directions

1. Preheat oven to 350°F. Mix rosemary, paprika, pepper and sea salt in small bowl. Brush pork with 1 tablespoon of the oil. Rub seasoning mixture all over pork. Heat 1 tablespoon of the remaining oil in large deep ovenproof skillet or Dutch oven on medium-high heat. Add pork; cook 5 minutes or until browned on all sides.

2. Roast in skillet 15 minutes or until desired doneness. Transfer pork to cutting board. Cover loosely with foil. Let stand 10 minutes before slicing.

3. Meanwhile, heat remaining 1 tablespoon oil in same skillet on medium heat. Add onion; cook and stir 3 minutes. Add prosciutto and garlic; cook and stir 1 minute. Add spinach and red peppers; toss to mix well. Add honey and vinegar; cook 2 minutes or until spinach slightly wilted, tossing frequently.

4. Slice pork into 1/2-inch thick slices. Serve over spinach mixture.

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