You are here: Home » Recipes » Pan Roasted Pork Tenderloin with Madeira Cream Sauce and Spinach Orzo Pan Roasted Pork Tenderloin with Madeira Cream Sauce and Spinach Orzo Recipe by Our Cookbook CollectionKitchen Tested Yield 4 servings Prep 20 mins Cook 20 mins Pork tenderloin that tastes rich yet is still low-fat. PrintEmail Terry Conlan creates big bold flavors in his kitchen at the Lake Austin Spa Resort in Austin, Texas. Here, he combines pork tenderloin with Madeira and cream cheese to make a pleasing low-fat meal. Ingredients Pork:16 ounces pork tenderloin, trimmed of visible fat1/2 teaspoon salt1/4 teaspoon pepper4 teaspoons olive oil4 tablespoons minced shallot1 clove garlic, minced1 cup beef stock4 tablespoons Madeira3 ounces reduced fat cream cheeseSpinach Orzo:8 cups fresh spinach Nonstick pan spray1 cup dry orzo pasta1/2 cup grated Parmesan cheese Instructions For the pork, slice pork into 12 medallions. Season with salt and pepper. Heat oil in a cast iron or heavy non-stick skillet. Brown pork, then set aside. Add shallots to skillet and cook, stirring and gently scraping the bottom of the skillet to loosen crusted meat particles. Add garlic. Add the remaining ingredients. Stir well., Add pork and cook 5 minutes for until done. Add any accumulated juices from the pork. For the orzo, prepare orzo according to package directions. In a heavy non-stick skillet lightly coated with cooking spray, quickly wilt spinach, stirring. Season with salt and pepper. Toss with orzo and cheese. Serve pork with orzo mixture and sauce. Recipe from Fresh: Healthy Cooking and Living from Lake Austin Spa Resort by chef Terry Conlan.