Rosemary-Garlic Crusted Pork Tenderloin on Sautéed Spinach
Serves 4 to 6
Pork tenderloin is usually sold in packages of two. As long as you are in the kitchen, you may as well cook them both. Round out the meal by serving the pork and spinach on a bed of mashed potatoes.
3 tablespoons olive oil
6 cloves garlic
3 tablespoons chopped fresh rosemary
Salt and pepper, to taste
2 pork tenderloins (about 1 ½ pounds total)
1 large bunch or bag (10 to 16 ounces) fresh spinach, washed but not dried
¾ cup reduced-sodium chicken broth
1. Preheat oven to 400° F. In food processor, pulse oil, garlic, rosemary, salt, and pepper until a paste forms. Using your hands, rub tenderloins with most of the garlic paste; reserving about 1 tablespoon.
2. Set a large ovenproof skillet over high heat. Sear tenderloins on all sides, about 8 minutes, until browned. Transfer skillet to oven; roast 25 minutes until thermometer inserted into thickest part registers 150° F.
3. Meanwhile, place remaining garlic paste in a large heavy saucepan over medium-high heat. Add spinach; cook 4 minutes, until wilted, stirring often. Stir in chicken broth; continue to cook 2 minutes, stirring often.
4. Transfer pork to cutting board to slice. Pour any pan juices from pork skillet into spinach. Divide spinach among 4 plates. Top with pork slices.
Using a sharp knife, carefully slice off the shiny membrane (called the silverskin) attached to each tenderloin. Leaving it on can cause the meat to toughen.
Carrie McAfee told me this is Roy's favorite Sunday dinner -- and he's not an easy man to please.
Recipe from "Debbie Macomber's Cedar Cove Cookbook."