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Spinach and Cheese Topped Pork Tenderloin

Spinach and Cheese Topped Pork Tenderloin

with Oven Potatoes and Buttered Broccoli

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Tonight we're trying something new! We are turning this pork tenderloin into medallions so we can top them with a luscious cheesy spinach dip. Oven-roasted potatoes and buttered broccoli make a meal the whole family can get behind!

Tags:Family Friendly
Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Tenderloin

56 g

Baby Spinach

43 tbsp

Cream Cheese

(ContainsMilk/Lait)

¾ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

6 g

Garlic

460 g

Russet Potato

227 g

Broccoli, florets

Not included in your delivery

3 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Salt*

¼ tsp

Pepper*

3 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3933 kJ
Calories940 kcal
Fat56 g
Saturated Fat23 g
Carbohydrate55 g
Sugar5 g
Dietary Fiber6 g
Protein58 g
Cholesterol185 mg
Sodium820 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Large Non-Stick Pan
8x8" Baking Dish
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut the broccoli into bite-sized pieces. Peel, then mince or grate garlic. Cut potatoes into 1-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, tossing halfway through, until golden-brown, 25-28 min.

2

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then spinach. Cook, stirring often, until wilted, 2-3 min. Remove pan from heat. Add cream cheese, mozzarella, wilted spinach and garlic to a large bowl. Mash together with a fork to combine. Season with salt and pepper. Set aside.

3

Pat the pork dry with paper towels. Cut tenderloin into 1 1/2-inch thick medallions. Season with salt and pepper. Heat the same large non-stick pan over medium-high. When hot, add 1 tbsp oil, then pork. Pan-fry, turning occasionally, until browned all over, 2-3 min. (NOTE: For 4 ppl, cook pork in batches, using 1 tbsp oil for each batch.)

4

Transfer seared pork to an 8x8-inch baking dish (9x13-inch dish for 4 ppl). Dollop the cheese and spinach mixture over top of the pork. Bake in the top of the oven until the cheese is golden-brown and pork is cooked through, 8-10 min.**

5

While the pork bakes, heat the same pan (from step 3) over medium. Add 3 tbsp butter (dbl for 4 ppl) and swirl pan until melted, 1 min. Add broccoli and 2 tbsp water (dbl for 4 ppl). Stir together. Cook, covered, stirring occasionally, until tender, 5-6 min. Season with salt and pepper.

6

Divide the spinach and cheese topped pork, potatoes, and broccoli between plates.