- 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.
Tip: 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.
Debbie Says: 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."