I snapped a picture of this recipe out of a cookbook but I'm drawing a blank on which one! I feel bad not being able to credit the author. It's a very simple recipe that turned out great, we really like it. The only change I made was adding some carrots along with the potatoes.
- 1 (1.5 lb) pork tenderloin
- 1.5 pounds baby potatoes
- 4 minced garlic cloves
- 2 T. whole-grain Dijon mustard, plus additional for serving
- 1 (6 oz) bag baby spinach
- olive oil
- salt and pepper
Preheat the oven to 425'. Spray a sheet pan with oil (or for easy cleanup, line it first with foil and then spray with oil).
In a small bowl, mix the mustard, half of the garlic, 1/2 t. kosher salt, and freshly ground black pepper to taste. Place the tenderloin on one side of the prepared sheet pan and spread the mustard-garlic mixture all over it.
On the other side of the sheet pan, toss the potatoes with 2 1/2 T. extra-virgin olive oil, 1/2 t. kosher salt, and freshly ground black pepper to taste. Roast until the pork reaches an internal temperature of 140' and the potatoes are browned and tender, about 30 minutes, tossing the potatoes halfway.
Transfer the pork to a cutting board and let it rest for 5 minutes before serving (the temp will climb to 145'). Meanwhile, stir the spinach and remaining minced garlic into the potatoes. Return the pan to the oven and continue to roast until the spinach wilts, 2 to 3 minutes more.
Slice the pork and serve with the potatoes and spinach, with more mustard for the pork on the side.
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6.5.16: greek salad
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