Lemony Pork Tenderloin

I think I would consider this a well balanced meal. You've got your protein (pork), a starch (roasted potatoes), and a green veggie (spinach) even though I did make it creamy. This lemony pork tenderloin is super tasty and ridiculously fast to cook. The potatoes are my standby roasted recipe which I make all the time. They just can't be beat. Crispy on the outside and creamy on the inside. I think this is my favorite way to have taters. The spinach was inspired by a delicious creamed spinach my friend, Anne, brought over a couple weeks ago. Hers was so good! Mine is a quick and simple version of the classic dish and I was very happy with how it came out.

First things first get those potatoes in the oven.

Preheat to 425 degrees

I like the baby potatoes for this because (of course) they are fast and easy!

Rinse the potatoes and then either halve (for the little guys) or quarter length wise (for the bigger ones)

Put all your potatoes in a baking dish (a 8x8 if you're cooking for two, probably a 9x13 if you are cooking the whole bag of potatoes)

drizzle them with olive oil (enough to coat them all lightly)

sprinkle with salt and pepper and toss to coat

now pour a little chicken broth in the bottom of the pan, maybe a 1/4 cup

if you are feeling indulgent you can go ahead and dice up a tablespoon or two of cold butter and place it evenly across the potatoes

Roast until crispy and brown, stirring a couple times during cooking, about 30-40 minutes

The Spinach

1 bag baby spinach, washed and dried (in a salad spinner if you have one)

1 shallot, minced

1 tablespoon butter

1 tablespoon four

1 cup milk (i was a good girl and used 2%, but by all means feel free to live it up with whole or 1/2 and 1/2)

Take washed spinach and set in pan over med heat (it is good if the spinach is still a little wet because this will help it steam)

Let the spinach wilt down and then remove it from the pan and set aside while you cook the shallots

heat tablespoon of butter in same pan and saute shallots. I let mine get browned, but that is a personal preference. You can just sweat them out a bit if you like.

add T of flour and move it around in the pan so it mixes in with the shallot and let it cook for about a minute

slowly whisk in the cup of milk and let the mixture bubble and thicken

now add back in the spinach and season with salt and pepper. I also like a touch of freshly grated nutmeg.

Lemon Pork

1 pork tenderloin, take a sharp knife and make bias slices about 1/2 inch thick, pound slices to about 1/4 inch (you'll have even, thin rounds)

olive oil and a sliver of butter

lemon sliced into rounds (about 1/4 inch)

salt and pepper

In a skillet over med high heat olive oil and sliver of butter

salt and pepper pork paillards

brown pork in skillet

once you turn pork over set lemon slices down in pan in between the pork slices

as the pork finishes cooking, the lemon with brown and release its juices.

That's it! Hope you enjoy!