Pan-Seared Pork Tenderloin with Sweet Balsamic Pears and Fresh Wilted Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Pork Tenderloin with Sweet Balsamic Pears and Fresh Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Pan-Seared Pork Tenderloin with Sweet Balsamic Pears and Fresh Wilted Spinach

Savor the delightful balance of juicy pork tenderloin, perfectly seared to lock in flavors, combined with tender balsamic-glazed pear slices and a generous serving of fresh, wilted spinach. This dish offers an elegant medley of savory and sweet notes, making it a nourishing and gourmet meal ideal for any time of day.

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NUTRITION

381kcal
Protein
42.8g
Fat
11.7g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Pork Tenderloin (198g)

1/2 medium Pear (85g)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil (4.5g)

1 tsp Balsamic Vinegar (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the pork tenderloin dry with paper towels and season generously with salt and pepper on all sides.

  • 2

    Heat a large skillet over medium-high heat and add the olive oil.

  • 3

    Once the oil is shimmering, add the pork tenderloin and sear on all sides until a golden crust forms, approximately 3-4 minutes per side. Adjust time based on thickness to reach an internal temperature of 145°F.

  • 4

    Remove the pork from the skillet and let it rest on a cutting board.

  • 5

    Reduce the heat to medium and add the sliced pear pieces to the same skillet, drizzling in the balsamic vinegar. Sauté for 2-3 minutes until the pears begin to soften and caramelize slightly.

  • 6

    Add the fresh spinach to the skillet and toss until just wilted, about 1-2 minutes.

  • 7

    Slice the pork tenderloin into medallions and plate it with the warm pear and spinach mixture on top.

  • 8

    Serve immediately and enjoy the harmonious blend of sweet, tangy, and savory flavors.

Pan-Seared Pork Tenderloin with Sweet Balsamic Pears and Fresh Wilted Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Pork Tenderloin with Sweet Balsamic Pears and Fresh Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Pan-Seared Pork Tenderloin with Sweet Balsamic Pears and Fresh Wilted Spinach

Savor the delightful balance of juicy pork tenderloin, perfectly seared to lock in flavors, combined with tender balsamic-glazed pear slices and a generous serving of fresh, wilted spinach. This dish offers an elegant medley of savory and sweet notes, making it a nourishing and gourmet meal ideal for any time of day.

NUTRITION

381kcal
Protein
42.8g
Fat
11.7g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Pork Tenderloin (198g)

1/2 medium Pear (85g)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil (4.5g)

1 tsp Balsamic Vinegar (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the pork tenderloin dry with paper towels and season generously with salt and pepper on all sides.

  • 2

    Heat a large skillet over medium-high heat and add the olive oil.

  • 3

    Once the oil is shimmering, add the pork tenderloin and sear on all sides until a golden crust forms, approximately 3-4 minutes per side. Adjust time based on thickness to reach an internal temperature of 145°F.

  • 4

    Remove the pork from the skillet and let it rest on a cutting board.

  • 5

    Reduce the heat to medium and add the sliced pear pieces to the same skillet, drizzling in the balsamic vinegar. Sauté for 2-3 minutes until the pears begin to soften and caramelize slightly.

  • 6

    Add the fresh spinach to the skillet and toss until just wilted, about 1-2 minutes.

  • 7

    Slice the pork tenderloin into medallions and plate it with the warm pear and spinach mixture on top.

  • 8

    Serve immediately and enjoy the harmonious blend of sweet, tangy, and savory flavors.