YOUR SOLIN GENERATED RECIPE
Herb-Roasted Pork Tenderloin with Sautéed Spinach and Roasted Baby Potatoes
Savor a succulent herb-roasted pork tenderloin paired with vibrant sautéed spinach and crispy roasted baby potatoes. The pork is delicately seasoned with rosemary, thyme, and garlic, creating a beautifully aromatic main, while the spinach and potatoes are lightly dressed with lemon and olive oil for a balanced, satisfying dinner.
INGREDIENTS
8 ounces Pork Tenderloin
2 cups Fresh Spinach
1/2 tablespoon Extra Virgin Olive Oil
1/2 cup Baby Potatoes
1 clove Garlic
1 tablespoon Fresh Lemon Juice
1 teaspoon Fresh Rosemary
1 teaspoon Fresh Thyme
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry and season it generously with salt, black pepper, rosemary, and thyme.
Heat a skillet over medium-high heat and sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.
Transfer the seared pork tenderloin onto a baking sheet and roast in the preheated oven for 15-20 minutes or until the internal temperature reaches 145°F.
While the pork is roasting, toss the baby potatoes with a little olive oil, salt, and pepper on a separate baking tray. Roast the potatoes in the oven alongside the pork for about 20 minutes, until tender and lightly crispy.
In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the spinach to the skillet and sauté until just wilted, about 2-3 minutes. Stir in the fresh lemon juice and adjust seasoning with salt and pepper as needed.
Let the pork tenderloin rest for 5 minutes after roasting, then slice it into medallions.
Serve the sliced pork tenderloin alongside the sautéed spinach and roasted baby potatoes, and enjoy your balanced, flavorful dinner.