Cookbook

Cut tenderloin in 1 centimetre thick slices than flatten each slice lightly with the heel of the hand and season with pepper. Saute the meat in 1 Tbsp of oil in large frying pan, making sure not to crowd the pan, until nicely browned on the first side, 2-3 minutes, then flip and cook until browned on the second side, but still pink in the center, another 1-2 minutes. Transfer to a plate, tent with aluminum foil, and let rest while you cook the spinach.

Drop spinach into the pan and saute quickly, tossing with pepper and cooking until tender and most of the liquid has evaporated, 30-60" and pouring off the excess liquid. Arrange a pile of wilted spinach on each plate and top with pork medallions. Pour any accumulated pork juices over pork and spinach and then drizzle a thick ribbon of butter sauce around the base of the spinach, reserving a little of the sauce to pass at the table.

Sauce: combine vinegar, orange juice, shallot and rosemary in a small saucepan and bring to a simmer over medium-high heat. Cook, stirring and scraping the sides of the pan ocasionally, until the liquid is reduced to 2-3 Tbsp, around 3-5 minutes. Add butter and stir it to melt, until almost all of the butter is incorporated, then remove pan form heat. Remove and discard rosemary. If sauce still is very sharp, whisk in another 1/2 Tbsp of butter.

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