This is a beautiful and delicious recipe that is sure to impress your dinner guests! They'll never have to know how easy it was!
Not expecting company? Treat yourself over the weekend, steaming just enough spinach for yourself with each serving.


Ingredients:
1 Hormel Natural Choice Parmesan Crusted Pork Loin Filet (update - I think this item was discontinued or has been rebranded - use whatever pork loin you like, preferably with Italian and/or Parmesan seasonings, though)
1 jar of Barilla Marinara sauce
minced garlic, to taste
red pepper flakes, to taste
bunch or bag of fresh spinach
lemon juice
salt, to taste
extra virgin olive oil (optional)
crumbled feta cheese

Directions:
Preheat oven to 350. Place thawed pork loin in casserole dish and bake for 1 hour. While pork loin is baking, prepare sauce and spinach.
Empty marinara sauce into a medium saucepan over medium-high heat. Stir in two or three spoonfuls of minced garlic and shake a generous portion of red pepper flakes into the sauce. The garlic and pepper amounts can vary, according to your own tastes. I like strong garlic and pepper flavor!
When the sauce starts to simmer, reduce heat to low and cover. Stir occasionally while the pork is still baking to make sure it doesn't scald on the bottom of the pot.
Steam your spinach - I use about two large handfuls of fresh spinach per serving. It looks like a lot when you pull it out of the bag, but the spinach will wilt quite a bit, leaving you with the perfect amount.
I like to use my rice cooker's veggie steamer. If you don't have something to steam veggies in, just put your fresh spinach in some simmering water for a couple minutes (or until it is wilted) then strain it really well! Be careful not to overcook your spinach if you are putting it directly into the water.


Assemble:
On a large dinner plate, spread out your spinach to cover most of the plate. Sprinkle some lemon juice on the spinach and lightly salt it. You can also drizzle a little olive oil over the spinach, too. Slice two or three 1/4-1/2" medallions of pork loin and place them on top of your bed of spinach. Add a generous amount of marinara on top of the pork and spinach, but don't drown your plate! Sprinkle the top of your plate with crumbled Feta cheese.

Enjoy!