Pork Tenderloin on a Bed of Spinach, Piquillo Peppers, and Prosciutto

Directions

1. 1
   Preheat oven to 45
2. 2
   Combine the first 4 ingredients; rub over pork.
3. 3
   Heat a large nonstick skillet coated with cooking spray over medium-high heat.
4. 4
   Add pork; cook 5 minutes, browning on all sides. Wrap handle of skillet with foil; place pan in oven.
5. 5
   Bake at 450 for 20 minutes or until a thermometer registers 155 (slightly pink).
6. 6
   Remove pork from pan, and let stand for 10 minutes.
7. 7
   Cut the pork crosswise into 1/2-inch-thick slices.
8. 8
   Heat oil in a Dutch oven over medium heat.
9. 9
   Add onion; cook 5 minutes, stirring frequently.
10. 10
    Add prosciutto and garlic; cook 1 minute, stirring constantly.
11. 11
    Add spinach, tossing to combine.
12. 12
    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.