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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
Salt*
¼ tsp
Pepper*
3 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.**
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.
Divide spinach and cheese-topped pork, potatoes and green beans between plates.
