Happy Thursday! Iām writing you from jury duty where I find my mind wandering to the dark memories of a time when I cooked with a cup of anchovies and inadvertently hot-boxed my cat.
As Iām sitting here recoiling at my anchovy nightmare, I thought my time would be better spent emailing you all some new recipes (none of which include one cup of anchovies, I promise).
Roast Pork Tenderloin with Potatoes and Spinach
The first recipe is one of my go-to easy dinners. Youāll need an oven-proof skillet and all you do is fry up the pork, add potatoes, and chuck it in the oven. Once the pork is cooked through, youāll let it rest on a cutting board before adding spinach and lemon juice.
You can use your favorite spice blend on the pork. My go-to is New York Shukās Shawarma Spice, but I included a basic rub recipe below. If the rub you want to use has salt, make sure to skip salting the tenderloin.
Hereās how I make it:
Serves: 4 | Cook time: 40 minutes
1 pound pork tenderloin
2 tablespoons spice rub of choice or use 2 teaspoons paprika, 2 teaspoons garlic powder, 1 teaspoon chili powder, and 1 teaspoon cumin
1 tablespoon neutral oil
1 pound baby gold potatoes, quartered
1 lemon, juiced
5 ounces baby spinach
Salt and pepper
Aleppo pepper flakes, optional, for garnish
Season and sear the pork:
Season the pork all over with salt and pepper. Sprinkle the spice rub all over the tenderloin and use your hands to rub it into the tenderloin to ensure the pork is well-coated with the spices.
Preheat oven to 400Ā°F.
Heat the neutral oil in a large, oven-proof skillet over medium heat. Once hot, add the tenderloin and cook for 2-3 minutes per side until browned all over.
Add the potatoes:
If the skillet is dry, addĀ another teaspoon or two of oil around the pork and add the potatoes. Season the potatoes with salt and pepper. Add another sprinkle of the spice rub here, if you like.
Roast the pork and potatoes:
Transfer the skillet to the oven for about 20-25 minutes or until an instant-read thermometer reaches 145Ā°F in the tenderloin. I recommend checking the temperature after about 18 minutes to gauge how much longer to roast the pork.
Remove from the oven and transfer the pork to a cutting board to rest.
Finish the potatoes and spinach:
Carefully return the skillet to the stovetop. Turn the heat on the potatoes in the skillet to medium and add lemon juice and the spinach. Sprinkle the spinach with salt. Cook until the spinach is just wilted and turn off the heat.
To serve:
Slice the pork and arrange on a platter. Spoon the potatoes around the pork and garnish with a pinch of red pepper flakes if you like. Enjoy!
Summer Tomato Pasta with Sausage and Zucchini
If youāre like me, July and August are the months where you are swimming in zucchini and tomatoes. This pasta recipe makes good use of both of them in a flavorful sauce filled with spicy sausage.
Thatās all for today! I hope everyone has a wonderful week with lots of tasty food. š
-kylie