Pork Medallions with Lemon Spinach

It's Friday and many of you may be thinking about making your hobby a ritual this weekend and only lacks a good recipe.
With this recipe for lemon spinach decerdocon medallions am sure that none of your guests will be indifferent. I hope you enjoy a great evening.

ingredients:
Lomo decerdocortado 450 g (about 8 fillets)
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive deaceitede
2 tablespoons lemon juice
1/8 teaspoon Tabasco sauce (optional)
300 g chopped frozen spinach (thawed and well drained)
2 onions chopped
2 tablespoons chopped walnuts.
1 tablespoon chopped fresh parsley
1/8 teaspoon salt
Lemon slices (optional)

preparation
1. Salt & pepper fillets. In a large skillet over medium heat elaceitea. Add tenderloin steaks and fry for 6-8 minutes or until center is slightly pink, turning once. Remove, reserving the juice in the pan. Cover the meat to keep it warm.
2. Mix the lemon juice and Tabasco sauce to the gravy and stir. Add to this mix the spinach, scallions, walnuts, parsley and 1/8 teaspoon salt. Cooking everything over low heat until spinach is done.
3. Place the spinach in a serving dish and top the pork medallions. If you like, garnish with lemon slices. Makes 4 servings.
Per serving: 213 cal, 10 g fat (2 g. Saturated), 73 mg of cholesterol, 318 mg sodium, 5 g of carbohydrates, 3 g of fiber, 27 g of protein.