Roasted Pork Loin with Potatoes and Greens
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Roasted Pork Loin with Potatoes and Greens
Everyday Food editor Sarah Carey shows you how to make a simple pork loin that’s great served with a double-dose of healthy greens.
- Prep Time 20 minutes
- Total Time 40 minutes
- Yield Serves 4
Ingredients
- 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
Directions
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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.
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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.
Delicious, simple and easy. The meat came out juicy and perfect and the lemony flavor on the kale, spinach and potatoes were light and fresh.
Delicious idea - I had some leftover pork roast so just made the potatoes/kale/spinach/garlic with lemon vinaigrette to go with it. Very simple, delicious & colorful. Will definitely make it again.