Pork Medallions with Lemon Pecan Spinach
Ingredients
- 1 pound pork tenderloin (see Tip), cut crosswise into 8 slices
- ¼ teaspoon salt plus 1/8 teaspoon, divided
- ¼ teaspoon coarsely ground pepper
- 1 tablespoon canola oil
- 2 tablespoons lemon juice
- ⅛ teaspoon bottled hot pepper sauce
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
- 2 scallions, sliced
- 2 tablespoons chopped pecans
- 1 tablespoon chopped fresh parsley
- ⅛ teaspoon salt
- 1 slice Lemon slices, halved
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