Pan-Seared Pork Tenderloin With Garlicky Spinach

• 2 (1 pound) pork tenderloins, cut crosswise into 12 medallions
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon olive oil
• 3 (6 oz.) packages fresh baby spinach
• 3 cloves garlic, minced
• 1/3 cup white wine
• 1/3 cup golden raisins
• 1/3 cup lightly toasted pine nuts

1. Flatten each pork medallion to 1/2-thick; season pork evenly with salt and pepper.
2. Cook pork over medium-high heat in hot oil in a large non-stick skillet 4 minutes on each side, or until done.
3. Remove from pan and cook spinach 5 minutes, scraping up brown bits from bottom of skillet; add garlic and cook 1 minute.
4. Remove from pan and cook spinach 5 minutes, scraping up brown bits from bottom of skillet; add garlic and cook 1 minute.

pork tenderloins, salt, freshly ground pepper, olive oil, fresh baby spinach, garlic, white wine, golden raisins, nuts

Taken from food52.com/recipes/35417-pan-seared-pork-tenderloin-with-garlicky-spinach (may not work)