Garlic Pork Medallions With Wilted Spinach

Garlic Pork Medallions With Wilted Spinach
Served With Homemade Gnocchi With Sage Brown Butter
Difficulty: Moderate

Ingredients
1 pork tenderloin, cut into 2 inch medallions
2 bags baby spinach, washed ready to eat
3 cloves garlic, sliced thin
1/4 cup pignoli nuts
6 tbsp olive oil, divided
3 tbsp butter
1/2 cup white wine
salt
pepper

Directions
In a sauté pan on medium heat, add 3 tbsp of olive oil and spinach in pan.  Place lid on top and wilt the spinach down and reduce any liquid.  Salt and pepper to taste and add the pignoli nut and toss well and set aside.  In a large pan add 3 tbsp of olive oil and butter in pan on medium heat.  salt and pepper pork medallions and place in pan and sear few minutes on each side, lower heat and add garlic slices.  Place lid for 5 minutes, then add wine to the pork and reduce with pan juices and the crusty bits on the bottom of pan.  Cook for a few more minutes until pork is done.  Place sautéed spinach on serving plate. add pork medallions and spoon some white wine pan sauce on top.  Serve with Homemade Gnocchi  (recipe below)
Serves 4

Ingredients
5 russet potatoes, peeled, cut in 1/2 inch cubes 
1/2 cup parmesan cheese, freshly grated  
1 1/2 tsp salt  
1/4 tsp ground black pepper  
1/4 tsp ground nutmeg  
1 large  egg yolk  
1 cup all-purpose flour  
10 tbsp butter, (1-1/4 sticks)  
1/2 cup fresh sage leaves
olive oil
parmesan cheese

Directions
Steam potatoes until tender, about 15 minutes. Transfer to large bowl. Cool slightly, about 10 minutes, then mash until smooth. Mix in next 4 ingredients. Add yolk; mix until blended. Gradually mix in 1 cup flour. Knead until blended and smooth, adding more flour by tbsp. if very moist, about 2 minutes. 
Divide dough into 4 equal pieces. Roll 1 piece on lightly floured surface into long rope. Cut rope into 1-inch pieces. Holding gnocchi in palm, roll back of a fork over each to form indentations. Transfer gnocchi to lined baking sheet. Repeat with remaining dough.  Cook 10 tbsp butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and season with salt and pepper; set sauce aside.  Cook gnocchi in large pot of boiling salted water until they float to the surface, then cook 1 minute longer. Using slotted spoon, transfer gnocchi to skillet with melted butter. Sauté all gnocchi over medium-low heat until beginning to brown, stirring occasionally, about 5 minutes.  Serve with a drizzle of olive oil and parmesan cheese.