Roasted Pork Tenderloin with Sautéed Apples and Baby Spinach

Name: Roasted Pork Tenderloin with Sautéed Apples and Baby Spinach
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pound pork tenderloin (trimmed); 2 Gala apples (medium, cored and sliced into 1/2-inch wedges); 8 ounce baby spinach; 1 tablespoon olive oil (extra virgin); 1 teaspoon dried thyme; 1 teaspoon garlic powder; 0.5 teaspoon ground cinnamon; 1 teaspoon salt; 0.5 teaspoon black pepper (ground); 2 clove garlic (minced)

Herb-rubbed pork tenderloin roasted to juicy tenderness, paired with warm spiced Gala apples and garlicky wilted spinach.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $3.08/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Calorie
Low-Fat
Low-Saturated-Fat
Low-Carb
Low-Sugar

Ingredients

1.5 pound pork tenderloin (trimmed)
2 Gala apples (medium, cored and sliced into 1/2-inch wedges)
8 ounce baby spinach
1 tablespoon olive oil (extra virgin)
1 teaspoon dried thyme
1 teaspoon garlic powder
0.5 teaspoon ground cinnamon
1 teaspoon salt
0.5 teaspoon black pepper (ground)
2 clove garlic (minced)

Instructions

Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
In a small bowl, mix together the dried thyme, garlic powder, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
Rub the trimmed pork tenderloin with 1 teaspoon of the olive oil, then coat all sides evenly with the prepared spice blend.
Place the seasoned pork tenderloin on one side of the baking sheet. Arrange the sliced Gala apples on the other side, drizzling them with 1 teaspoon of the olive oil and sprinkling with the ground cinnamon.
Roast in the oven for 20 to 22 minutes, until the pork reaches an internal temperature of 145°F and the apples are tender. Transfer the pork to a cutting board and let rest for 5 minutes before slicing into medallions.
While the pork rests, heat the remaining 1 teaspoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
Add the fresh baby spinach, the remaining 1/2 teaspoon of salt, and the remaining 1/4 teaspoon of black pepper to the skillet. Sauté for 2 to 3 minutes until just wilted.
Divide the sliced pork medallions, warm spiced apples, and sautéed garlic spinach evenly among 4 plates to serve.

Notes

Allow the pork to rest a full 5 minutes before slicing so the juices redistribute throughout the meat.

Nutrition (per serving)

Calories: 334
Protein: 40.8 g
Carbohydrates: 10.7 g
Fat: 9.6 g
Fiber: 6.5 g
Sodium: 876 mg
Saturated Fat: 2.8 g
Cholesterol: 113 mg