Pork Tenderloin On A Bed Of Spinach, Piquillo Peppers, And Prosciutto

• 2 teaspoons paprika
• 2 teaspoons finely chopped fresh rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 1/2 pounds pork tenderloin, trimmed
• Cooking spray
• 2 teaspoons olive oil
• 1/2 cup finely chopped red onion
• 2 ounces very thin slices prosciutto, cut into thin strips
• 1 garlic clove, minced
• 1 (10-ounce) package fresh spinach
• 2 tablespoons water
• 1 tablespoon sherry vinegar
• 1 tablespoon honey
• 1/2 cup bottled piquillo peppers, cut into 1/4-inch strips

1. Preheat oven to 450u0b0.
2. Combine the first 4 ingredients; rub over pork. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Wrap handle of skillet with foil; place pan in oven. Bake at 450u0b0 for 20 minutes or until a thermometer registers 155u0b0 (slightly pink). Remove pork from pan, and let stand for 10 minutes. Cut the pork crosswise into 1/2-inch-thick slices.
3. Heat oil in a Dutch oven over medium heat. Add onion; cook 5 minutes, stirring frequently. Add prosciutto and garlic; cook 1 minute, stirring constantly. Add spinach, tossing to combine. Add water, vinegar, and honey; cook 2 minutes or until spinach wilts, tossing frequently. Stir in piquillo peppers. Arrange about 1/3 cup spinach mixture on each of 6 plates; top each serving with 3 ounces pork.

paprika, fresh rosemary, salt, black pepper, pork tenderloin, cooking spray, olive oil, red onion, garlic, fresh spinach, water, sherry vinegar, honey, bottled piquillo peppers

Taken from www.myrecipes.com/recipe/pork-tenderloin-on-bed-of-spinach-piquillo-peppers-prosciutto (may not work)