Tuscan Pork with Chickpeas and Spinach

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Ingredients

• ¼ cup olive oil
• ½ cup onion, chopped
• 1 ¼ pounds pre-marinated* lemon-garlic pork fillet, cut into 1/2″ thick
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (15-ounce) Italian-seasoned tomato sauce (without added sugar)
• ½ teaspoon salt
• 20 ounces (approx. 2, 10-ounce bags) baby spinach leaves
• 2 tablespoons lemon juice

*If you’d rather DIY,  mix 4 cloves minced garlic, 1 lemon zested and juiced, and ¼ cup canola oil and marinate overnight.

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the onion. Cook, stirring occasionally, for about 2 minutes, or until fragrant. Scrape the onion to the side.
2. Add the pork. Cook for about 4 minutes, turning once, until browned on both sides.
3. Add the chickpeas, tomato sauce, and salt. Stir. Adjust the heat so the sauce is at a moderate simmer. Cover and cook for 5 minutes.
4. Add the spinach, a large handful at a time, covering the pan between each addition. Cook for about 3 minutes total, or until all the spinach wilts.
5. Transfer the pork to plates.
6. Add the lemon juice to the pan. Stir to combine. Spoon over the pork.

Source: Tuscan Pork with Chickpeas and Spinach – MyFitnessPal 

Image Credit: Tuscan Pork with Chickpeas and Spinach

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