Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Reviews (3)

5 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
We had pork tenderloin, spinach and Yukon gold potatoes, so I did a search and stumbled on this. Very nice. The garlic came out a little odd (the cloves ruptured, and one even blasted out of the pan), but the combination of flavors worked very well.
Rating: Unrated
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.
Rating: 5 stars
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.