YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Pork Tenderloin
Savor the irresistible flavors of a perfectly seared pork tenderloin with a fragrant herb crust. This dish features a juicy 7-ounce pork tenderloin encrusted with fresh rosemary, thyme, and garlic powder, finished off with a bright hint of lemon zest. Complemented by a side of lightly sautéed spinach, this meal is a balanced blend of protein, healthy fats, and fresh greens.
INGREDIENTS
7 oz Pork Tenderloin
1 tsp Olive Oil (for searing)
0.5 tbsp Fresh Rosemary (chopped)
0.5 tbsp Fresh Thyme (chopped)
1 tsp Garlic Powder
1 tsp Lemon Zest
1 cup Fresh Spinach
0.5 tsp Olive Oil (for sautéing)
Salt and Black Pepper to taste
PREPARATION
Pat the pork tenderloin dry and season all sides with salt and black pepper.
In a small bowl, mix together the garlic powder, chopped rosemary, chopped thyme, and lemon zest.
Rub the herb mixture all over the pork tenderloin.
Heat 1 teaspoon of olive oil in a skillet over medium-high heat.
Sear the pork tenderloin on all sides until a golden crust forms, about 2-3 minutes per side.
Reduce heat to medium and continue cooking, turning occasionally, until the internal temperature reaches 145°F (about 8-10 minutes total).
Remove the pork from the skillet and let it rest for 5 minutes before slicing.
While the pork is resting, heat 0.5 teaspoon olive oil in another pan over medium heat and briefly sauté the fresh spinach until just wilted, about 1-2 minutes.
Slice the pork tenderloin and serve alongside the sautéed spinach.