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Pork Tenderloin with a Creamy Spinach Sauce

40 min. | 537 kcal | easy |
Family, Favorite
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1. Setup Preheat the oven to 400°F. Chop the garlic and spinach. Cut the leeks in half lengthwise and then in 2 crosswise. Cut the potatoes in small cubes. Slice the pork into medallions.
2. Cook the leek Place the leeks in a baking dish. Add a drizzle of oil, salt and pepper. Add 2 tbsp of butter on the leeks. Bake in the oven for 18-20 minutes.
3. Cook the potatoes Place the potatoes in a saucepan and fill with enough water to cover. Add salt. Bring to a boil and cook 10-12 minutes until tender. Drain. Mash with butter. Add salt and pepper to taste.
4. Sear the pork Heat a drizzle of oil in a pan over medium-high heat. Pat the pork dry. Add salt and pepper. Sear the pork slices 2 minutes on each side . Remove from the pan.
5. Make the sauce Add the garlic and spinach. Cook 1 minute. Add 0.5 2P | 1 3P broth cube, 1/2 2P | 3/4 3P cup of water and the cream. Bring to a boil. Reduce the heat to medium and simmer 3-4 minutes. Mix the cornstarch with 1 tbsp of water and add to the sauce. The sauce will thicken. Add the pork to the sauce and simmer 2-3 minutes.
6. Plate your dish Toast the almonds in a dry pan for 3-4 minutes over medium-high heat. Serve the pork and sauce with the mashed potatoes and leeks garnished with almonds and honey. Otherwise, leave everything on the table and let everyone help themselves. Bon appétit!
2 unit Pork Tenderloin
2 unit Garlic Clove(s)
5 ml Cornstarch
500 g Yellow Potato(es)
0.5 unit Beef Broth Cube(s)
120 ml Cream 18%
40 g Baby Spinach
1 unit Leek(s)
1 unit Honey
30 ml Slivered Almonds
What you need baking dish, saucepan, strainer, pan, whisk
537 kcal
% daily value
% daily value
carbohydrate 52g
fat 20g
cholesterol 100mg
fiber 5g
protein 38g
saturated 7g
sodium 861mg
sugar 6g
trans 0g