• Cut tenderloin in half lengthwise; cut each half lengthwise into 2 strips. Flatten each strip; cut into 1-inch chunks. Season with salt and pepper; toss with 1/3 of the garlic. Sprinkle with cornmeal; toss to coat, then shake off excess cornmeal.
• Heat 2 tbsp olive oil in large sauté pan set over medium-high heat; cook pork, turning as needed, for 6 minutes or until browned on all sides. Place pork in single layer on tray; keep warm. Add remaining olive oil and garlic to pan; cook for 30 seconds or until sizzling. Stir in chickpeas, red pepper flakes and 1/4 tsp salt; increase heat to high and cook for 3 minutes.
• Add tomato purée; reduce heat to medium-low. Cover and cook, stirring occasionally, for 10 minutes. Add pork along with any accumulated juices; cover and cook, stirring occasionally, for 5 minutes. Stir in spinach; cover and cook, stirring occasionally, for 5 minutes or until spinach wilts. Garnish each serving with lemon wedge.

Recipe Provided by Chef Sharon Sanders