Pan-Fried Pork Tenderloin With Baby Spinach


Ultra Basic





A recipe allowed in a / / diet.

Pan fried pork is delicious, tender and juicy. But it can be a bit heavy for your digestion. So choose a side that can help out with the balance. Baby spinach is loaded with fiber and nutrients, so it will be perfect on the same plate as your steak!

Nutritional Chart

Calories: 530 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 11 g
  • 43 g
  • 35 g

Ingredients Needed for Pan-Fried Pork Tenderloin With Baby Spinach

1 tablespoon vegetable oil
½ teaspoon peppercorn
¼ teaspoon curry mix
5 ounces of pork tenderloin
1 teaspoon butter
2 garlic cloves
4 ounces of baby spinach
¼ cup heavy cream

How to Make Pan-Fried Pork Tenderloin With Baby Spinach

  1. Heat the vegetable oil in a skillet.
  2. Add the peppercorns and curry and mix. Cook them for a few seconds to flavor the oil.
  3. Lay the pork tenderloin into the skillet.
  4. After 4-5 minutes, when the bottom side starts to brown, turn over the meat.
  5. Continue to fry the pork for 4-5 minutes on the other side, until it’s cooked through.
  6. Melt the butter in another skillet, on low heat.
  7. Crush the garlic and add it to the skillet. Fry the garlic for a few seconds, just to flavor the butter.
  8. Add the baby spinach and season it with salt and pepper. Mix and cook the spinach until it wilts, for 1 or 2 minutes.
  9. Add heavy cream and stir for about 1 more minute.
  10. Serve the pan-fried pork tenderloin with the baby spinach.

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