I found this recipe on Pinterest, but I'm always a little skeptical about those recipes because most pinners (myself included) just pin things that look good, willy-nilly, and we aren't really able to attest to whether it "works" or not. (Ever see the pin about dehydrating strawberries in the oven? I was pretty excited to try it since those delicious things are so pricey, but then, I saw all the comments saying that people tried it and it created a giant slushy, sticky mess in the oven... luckily, before I tried it myself. )
This one, on the other hand, is a keeper. It is nice and easy, low on the use of oil and salt, and you can really bump up the spinach for added nutrition!
I've served this with roasted potatoes sometimes, and tonight--roasted carrots.
Pork
1 pork tenderloin
4 garlic cloves (or more!), minced
salt & freshly ground pepper
1 Tbsp. oil (olive, canola, etc.)
Sauce
2 Tbsp. Dijon mustard
1 cup chicken broth
1 tsp. cornstarch
several handfuls of spinach leaves
*You may choose to make more sauce if you use lots of spinach like I do!
Combine the garlic, salt, and pepper in a small bowl. Pour the oil in a glass baking dish and roll the pork loin over in it to coat. Then rub the garlic mixture all over the pork.
Roast it at 425 for about 25 minutes. Test for doneness with a meat thermometer. It should reach 155 or higher on the inside!
In a skillet, combine the mustard and broth, then whisk in the cornstarch. It should thicken to a nice sauce consistency, although a bit on the thin side.
At this point, I like to drop my fresh spinach leaves in the sauce and let them wilt before plating my meal. I want my spinach to be either crispy (in a salad) or wilted really well (hot on my dinner plate), and this ensures soft-but-not-soggy spinach to compliment your tenderloin!
And no... never, ever, ever use frozen spinach for this! Gross.
Enjoy!
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