Recipes Ingredients Meat & Poultry Pork Recipes Roasted Pork Loin with Potatoes and Greens 4.2 (5) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 40 mins Servings: 4 Ingredients 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 Directions 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. Anson Smart Rate it Print