Pork, Chickpea, and Spinach Saute

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

Servings: 6


  • 1 lb pork tenderloin
  • Salt
  • Freshly ground pepper
  • 3 large cloves garlic, minced, divided
  • 1/4 cup cornmeal
  • 4 tbsp Filippo Berio Extra Virgin Olive Oil, divided
  • 1 can (15 1/2 oz) chickpeas, rinsed and drained
  • 1/2 tsp crushed red pepper flakes (approx.)
  • 1 can (16 oz) tomato purée
  • 1 bag (10 oz) baby spinach leaves
  • 4 to 6 lemon wedges


    • 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