PREHEAT oven to 400F. Sprinkle pork with 1 tsp of the steak spice. Heat 1 tbsp of the oil in a large oven-safe frying pan over medium. Add pork and brown on all sides, about 8 min. Roast pork in frying pan in oven until a meat thermometer inserted into thickest part of pork registers 155F, 16 to 18 min.
COMBINE arugula, spinach, apples and almonds in a large bowl. Whisk vinegar, remaining 2 tbsp of the oil, honey, Dijon and remaining 1 tsp steak spice in a small bowl and set aside.
TRANSFER pork to a cutting board and let stand 5 min. Add wine to pan and set over medium-high. Scrape browned bits off bottom of pan, then add dressing and boil for 1 min. Divide arugula mixture among plates.
CUT pork into 1/2-in. medallions and lay on top of salads. Drizzle with warm dressing. Top with parmesan.
Chatelaine Quickies: Sweet and salty caramel apples