|Saturated fat||1.8 g|
Ultra-lean pork tenderloin is an approachable option for entertaining. It’s also great if you just want to treat yourself to a tasty, well-rounded dinner! Enjoy all four portions with family, or use leftover meat and potatoes to make a hearty salad (see "Meat and Potatoes Salad" recipe).
- Preheat oven to 450 degrees, with a rack set in the middle. Season the pork with 1 tsp. olive oil and the Italian seasoning blend, using your hands to rub the seasoning into the meat. Set the pork onto a rimmed baking sheet or large ovenproof skillet. Add the potatoes and drizzle with another 1 tsp. olive oil. Sprinkle the salt and pepper all over the pork and potatoes.
- Roast in the preheated oven for 10 minutes. Remove pan from the oven and use tongs to flip the pork over to the other side. Stir the potatoes, too. Return to the oven for another 10-15 minutes, depending on the thickness of the tenderloin. The pork is done when an internal-read thermometer inserted into the thickest part registers 145 degrees. The potatoes will be cooked through and golden brown at that point. Remove from oven and let the pork rest for 5 minutes.
- While the pork rests, prepare the spinach: Stovetop method: Place a small saucepan with 2 cups water and the spinach on the stove over high heat. Bring to a boil, then reduce heat to a lively simmer. Simmer, stirring often, for 5 minutes, until spinach is cooked. Drain the water, and return spinach to the pan. Stir in the remaining 1 tsp. of olive oil and the dried basil. Microwave method: Combine the spinach with ¼ cup water, the remaining tsp. of olive oil, and the dried basil in a microwave-safe bowl with a lid. Cover and microwave on high for 3 minutes. Stir, then return to the microwave for another 90 seconds. Let stand 3 minutes before stirring again.
- To serve, slice the pork into medallions, and serve a 4-oz. portion of meat with a quarter of the potatoes. Divide the spinach between the four plates as well. Sprinkle the fresh parsley over everything.
- If the pork tenderloin is too long for the pan, it’s okay to bend so that it fits!
- Allowing the pork to rest before slicing it keeps all of those delicious juices inside the meat, not on the cutting board.