Pan Roasted Pork Tenderloin with Madeira Cream Sauce and Spinach Orzo Recipe

Pork:
16 ounces pork tenderloin, trimmed of visible fat
1/2 teaspoon salt
1/4 teaspoon pepper
4 teaspoons olive oil
4 tablespoons minced shallot
1 garlic clove, minced
1 cup beef stock
4 tablespoons Madeira
3 ounces reduced fat cream cheese

Spinach Orzo:
8 cups fresh spinach
Nonstick pan spray
1 cup dry orzo pasta
1/2 cup grated Parmesan cheese

1. For the pork, slice pork into 12 medallions. Season with salt and pepper. Heat oil in a cast iron or heavy non-stick skillet. Brown pork, then set aside.
2. Add shallots to skillet and cook, stirring and gently scraping the bottom of the skillet to loosen crusted meat particles. Add garlic. Add the remaining ingredients. Stir well., Add pork and cook 5 minutes for until done. Add any accumulated juices from the pork.
3. For the orzo, prepare orzo according to package directions.
4. In a heavy non-stick skillet lightly coated with cooking spray, quickly wilt spinach, stirring. Season with salt and pepper. Toss with orzo and cheese.
5. Serve pork with orzo mixture and sauce. Serves 4.

Fresh: Healthy Cooking and Living from Lake Austin Spa Resort by chef Terry Conlan, www.lakeaustin.com/cookbooks.php. "The Healthy Table," March 2006