2 pounds pork tenderloin
2 tablespoons olive oil
1 garlic clove, minced
2 tablespoons vegetable oil
1 (10 ounce) package frozen chopped spinach, thawed
1 low fat, low sodium cream cheese, softened
1 1/2 cups freshly grated Parmesan cheese
2 teaspoons brown sugar
1 (10 ounce) can sliced mushrooms, drained
Place the pork in a large plastic bag. Heat the olive oil in a medium skillet over medium heat. Saute the garlic and olive oil for 5 minutes, stirring occasionally. Adjust the seasoning by adding water or olive oil and stirring until well blended. Return pork to the pan.
In a medium bowl, mix the garlic and oil with the spinach; stir until the garlic is evenly coated. Place the green part of the spinach into the pan and turn to coat. Cover with the cream cheese, Parmesan cheese, brown sugar, mushrooms and pork. Bring to simmer over medium heat for about 30 minutes, or until all ingredients are heated through. Serve with bread crumbs and poppy seeds.