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Roasted Pork Loin with Potatoes and Greens

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Anson Smart

Source: Everyday Food, December 2012


  • 1 1/2 pounds boneless pork loin, trimmed and tied
  • Salt and pepper
  • 5 cloves garlic, unpeeled
  • 1 pound small Yukon Gold potatoes, halved if larger
  • 1 bunch Tuscan kale, stems and tough ribs removed, cut into 1-inch strips
  • 3 ounces baby spinach (3 cups)
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil


  1. Preheat oven to 475 degrees. Season pork with salt and place on a rimmed baking sheet along with garlic. Roast until an instant-read thermometer inserted into the thickest part registers 145 degrees, 20 to 25 minutes. Remove from oven and cover loosely with foil; let rest 10 minutes before thinly slicing.

  2. In a medium pot, cover potatoes with water by 2 inches. Bring to a boil, reduce heat and simmer 13 minutes. Add kale and cook until kale is wilted and potatoes are tender, 2 to 3 minutes. Drain and return to pot. Add spinach, lemon juice, and olive oil; season with salt and pepper. Peel roast garlic cloves and add to potato mixture. Serve with pork.

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