For the Pork Medallions
Season the Iberico pork fillets with salt, pepper and EPIC Mediterranean Roasting Rub. In a separate bowl mix the whipping cream with a tablespoon of mustard. Heat one tablespoon of olive oil and cook the fillets for 3 minutes on each side until golden brown. Take the fillets out of the pan. Add another tablespoon of olive oil and cook the shallots and mushrooms for 2 minutes. Return the pork fillets in the pan and add the heavy cream and mustard sauce. Cook for another 2-3 minutes.
For the sauteed spinach
Heat a tablespoon of olive oil and cook the onions and spinach. Add salt and pepper to taste.