1 tsp Dijon mustard

1/4 tsp each ground turmeric and dry mustard

3 tbsp olive oil divided

1 lb pork tenderloin, trimmed and cut into 3/4 thick slices

2 cloves garlic, peeled and sliced

1 lb baby spinach

In bowl, combine first 3 ingredients and 1 tbsp olive oil.  Coat pork with mustard mixture. In large skillet over medium heat, cook pork in 1 tbsp oil 4 min or until browned, turning once.  Remove pork from pan, set aside.

In same skillet, cook garlic remaining oil 30 sec.  Add spinach.  Cook 1 min, or just until wilted.  Serve spinach with pork.