Garlic and Ginger-Flavored Pork Tenderloin with Spinach

1 pound pork tenderloin, silver skin cut away1 pound fresh spinach leaves, stems removed1 tablespoon peanut oil, divided 1/4- 1/2 teaspoon crushed red pepper flakes1 1/2 tablespoons minced garlic2 teaspoons peeled and grated fresh ginger1 tablespoon reduced-sodium soy sauce1 tablespoon hoisin sauce (see note)3 cups cooked long grain white rice 1/2 cup minced green onions, green part only, for garnishUsing a sharp knife, slice pork thinly across the grain. Stack slices and cut into thirds; set aside.Rinse spinach leaves well in several changes of cold water and then tear spinach leaves coarsely into pieces. Set aside.Place a large a steel wok or well-seasoned cast-iron skillet over high heat and when it's hot add and swirl around 2 teaspoons oil. Immediately add crushed red pepper and sliced pork and cook, stirring occasionally until pork loses it's pink color and edges begin to brown. Using a slotted spoon, remove pork to a clean, heat-safe bowl.Return pan to heat, reduce heat to medium, add and swirl around remaining 1 teaspoon oil. Add garlic and ginger, stir, and as soon as it begins to turn golden, turn heat to high and add spinach. Stir frequently, moving spinach to the pan's surface until it wilts, about 1 to 2 minutes.Return pork to pan, add soy and hoisin sauces, stir together for 1 minute or until hot. Divide rice between four dinner plates, top with pork mixture, garnish with green onions and serve immediately.Serves four.Cook's note: Look for hoisin sauce in the Asian aisle at the supermarket or at a local Asian market.Nutrition values per serving (with rice): 358 calories (19.8 percent from fat), 7.8 g fat (2.1 g saturated), 40.7 g carbohydrates, 2.7 g fiber, 31.2 g protein, 74 mg cholesterol, 415 mg sodium.