Roasted Pork Loin with Potatoes and Greens

Prep Time:
20 mins
Total Time:
40 mins


  • 1 ½ 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.

    Anson Smart
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