1 1/2 lbs. lean pork tenderloin, cut into 12 slices (pound to 1/4 inch thickness)
3 tbsp. olive oil
1 lg. onion, chopped
1 tbsp. Polander's chopped garlic
2 tbsp. olive oil
1 tsp. J.D.'s Magic
1/8 tsp. white pepper
1/8 tsp. salt
1/2 tsp. ground nutmeg
2 lbs. spinach
2 tbsp. lemon juice

SWISS CHEESE SAUCE:

2 tbsp. cornstarch
1 1/2 c. skim milk
1 c. Swiss cheese, shredded
4 tbsp. plain nonfat yogurt
1/2 tsp. ground nutmeg

Prepare Swiss cheese sauce by mixing cornstarch and skim milk in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Remove from heat. Stir in Swiss cheese, yogurt and nutmeg. Cook over low heat, stirring constantly until cheese melts. Keep warm. Heat 3 tablespoons of olive oil in large deep pan over medium heat and cook pork about 10 minutes, turning once until done. Remove pork from pan and keep warm. add remaining 2 tablespoons olive oil and saute onion and garlic for 3 minutes or until tender. Add J.D.'s Magic, white pepper, salt, nutmeg and spinach. Toss just until spinach is wilted. Drizzle with lemon juice. Arrange spinach on large serving platter and place pork on spinach. Serve with sauce and sprinkle with extra nutmeg, if desired.