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Spinach and Cheese-Topped Pork Tenderloin
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Spinach and Cheese-Topped Pork Tenderloin

Spinach and Cheese-Topped Pork Tenderloin

with Oven Potatoes and Buttered Beans

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 green beans make a meal the whole family can get behind!

Family Friendly

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

Preparation Time40 minutes


serving amount

340 g

Pork Tenderloin

56 g

Baby Spinach

43 g

Cream Cheese

(Contains Milk)

2 unit

Garlic, cloves

460 g

Russet Potato

170 g

Green Beans

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp


3 tbsp



Nutrition Values

Calories860 kcal
Fat50 g
Saturated Fat21 g
Carbohydrate51 g
Sugar6 g
Dietary Fiber6 g
Protein54 g
Cholesterol165 mg
Sodium690 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Paper Towel
8x8" Baking Dish


Prep and roast potatoes

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

Make topping

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 spinach wilts, 2-3 min. Remove the pan from heat. Add cream cheese, cheddar cheese, wilted spinach and garlic to a large bowl. Using a fork, mash together until combined. Season with salt and pepper. Set aside.

Sear pork

Pat pork dry with paper towels, then season with salt and pepper. Cut into 1 1/2-inch-thick medallions. Heat the same pan over medium-high. When hot, add 1 tbsp oil, then pork. (NOTE: For 4 ppl, cook pork in batches, using 1 tbsp oil per batch.) Sear, turning occasionally, until browned all over, 4-5 min.

Assemble and bake pork

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

Cook green beans

While pork bakes, reheat the same pan (from step 3) over medium. When hot, add green beans and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water evaporates, 4-5 min. Add 2 tbsp butter (dbl for 4 ppl). Cook, stirring often, until butter melts and green beans are tender-crisp, 1 min. Season with salt and pepper, to taste.

Finish and serve

Divide spinach and cheese-topped pork, potatoes and green beans between plates.