Roasted Pork with Spinach

Instructions

1. 1

   Preheat your oven to 400°F. Pat the pork loin dry with paper towels and place it on a cutting board.

   Tip: Dry meat develops a better crust when roasted.

2. 2

   In a small bowl, combine thyme, rosemary, salt, and pepper. Rub the pork loin with dijon mustard, then coat evenly with the herb mixture.

   Tip: The mustard acts as an adhesive for the herbs and adds subtle tangy flavor.

3. 3

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides for 8-10 minutes until golden brown, then transfer to a plate.

   Tip: Searing creates a flavorful crust and helps retain juices during roasting.

4. 4

   Add the sliced shallots to the same skillet and sauté for 2 minutes until softened. Return the pork loin to the skillet and place the entire skillet in the preheated oven.

   Tip: Using an oven-safe skillet keeps everything in one pan for easier cleanup.

5. 5

   Roast the pork for 25-30 minutes until the internal temperature reaches 145°F when measured at the thickest point with a meat thermometer.

   Tip: Don't skip the thermometer—it's the most reliable way to ensure perfectly cooked pork.

6. 6

   Remove the pork from the oven and transfer to a cutting board to rest for 5 minutes. Meanwhile, heat the remaining 2 tablespoons of olive oil in the skillet over medium heat.

   Tip: Resting allows the juices to redistribute throughout the meat for better texture.

7. 7

   Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Stir in the spinach in batches, cooking until wilted, about 3-4 minutes total.

   Tip: Adding garlic after roasting prevents it from burning.

8. 8

   Pour the chicken broth into the skillet, scraping up the browned bits from the bottom with a wooden spoon. Simmer for 2 minutes, then season the spinach mixture with salt, pepper, and lemon juice.

   Tip: The browned bits dissolve into the sauce, adding rich, concentrated flavor.

9. 9

   Slice the rested pork loin into 1-inch thick pieces. Divide the wilted spinach among four plates, top with the pork slices, and drizzle with the pan sauce.