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.