Thursday, April 18, 2013

Roasted Pork Tenderloin, Spinach and Carrots saute'

 If you didn't catch this great meal before...I'm sharing it again...Enjoy!


Fall is in the air and I just love pork tenderloin and combine some fresh spinach, chard and carrots and you have a wonderful colorful and tasty fall meal..  Easy clean up and then we'll be off to enjoy the fall foliage..Here is the recipe adapted to my liking..  Happy Cooking!




1 pork tenderloin (about 1 lb.)
1 tsp. soy sauce
1 tablespoons olive oil + 1 tsp.
2 cloves garlic
2 medium carrots sliced
2 cups fresh spinach or 1 bunch swiss chard

Preheat oven to 475 degrees.  Place pork in zipper bag along with 1 clove minced garlic, soy sauce, 1/2 tsp. salt and pinch of pepper..Marinate for a few minutes..(You can rub the above into pork if you are in a rush.)
When oven is hot place pork in roasting pan..Set timer for 25 minutes or until pork is barely pink in center.  Meanwhile slice carrots at an angle and finely chop 1 clove garlic.  In a skillet , heat remaining tablespoon olive oil on medium, add carrots and cook 4 or 5 minutes or just until tender..stirring occasionally..Add garlic and Spinach or Swiss Chard and pinch of salt and pepper..Cook 5 to 6 minutes or until tender..Remove from heat.

Take tenderloin out of oven, slice crosswise..Place vegetable mixture on serving plate or into 4 single dishes.  Top with slice pork.  Delicious!!!!!  I served this with garlic smashed potatoes..Yummy and easy..


11/7/11
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