Pork Medallions with Wilted Leeks and Spinach | RICARDO

Ingredients

• 2 tsp coriander seeds
• 1/2 tsp peppercorns
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• 1 1/2 lb (675 g) pork loin, sliced into ¾-inch (1.5 cm) thick medallions
• 2 tbsp (30 ml) vegetable oil
• 1 leek, white part only, sliced into rounds
• 1 tbsp (15 ml) vegetable oil
• 1/2 cup (125 ml ) white wine
• 1/3 cup (75 ml) chicken broth
• 1/3 cup (75 ml) 15 or 35% cooking cream
• 6 cups (140 g) baby spinach
• 1 tbsp dill, finely chopped
• 1 lemon, zest finely grated