Photo: Randy Mayor; Styling: Cindy Barr
Yield
4 servings (serving size: 3 pieces pork and 3/4 cup potato mixture)

A judicious amount of butter is used to brown the pork and sauté the shallots and garlic, resulting in a robust dish with minimal fat. Use all spinach, if you prefer. Roast an extra head of garlic, which you can spread on a sliced baguette.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head and each shallot separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Step 3

Place 1 tablespoon butter in a microwave-safe bowl. Microwave at HIGH 15 seconds or until melted. Rub butter over pork; sprinkle with 1 teaspoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Heat a large ovenproof nonstick skillet over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Place pan in oven; bake at 350° for 20 minutes or until a thermometer registers 160° (slightly pink). Remove pork from pan; cover with foil. Let stand 10 minutes.

Step 4

While pork stands, melt remaining 1 tablespoon butter in pan over medium-high heat. Add shallots and garlic; sauté 2 minutes. Stir in potato; sauté 2 minutes. Stir in mushrooms, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; sauté 2 minutes. Stir in broth and wine; bring to a boil. Cover, reduce heat, and simmer 6 minutes or until the potatoes are tender. Stir in spinach, arugula, and remaining 1/4 teaspoon thyme; cook 1 minute or until greens are lightly wilted. Slice pork crosswise into 12 pieces. Serve pork over potato mixture.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Commander's Palace, New Orleans, Louisiana

You May Like

Ratings & Reviews

steponme's Review

Arilya
January 24, 2014
Savory & delicious; even though, I slightly over cooked the tenderloin. I used all spinach and served with french bread to sop up that delicious sauce in the potato mixture ;-)

Choppedsusie's Review

steponme
November 30, 2012
It's really good. I'm not a big pork tenderloin lover but this has changed my mind. Love the sweet potatoes and sauce. It's restaurant quality.

Arilya's Review

Choppedsusie
May 06, 2010
This recipe is delicious: simple, elegant, and savory. The combination of fresh herbs, roasted garlic and sweet potatoes is mouth-wateringly good. I've cooked it many times; it is one of my all-time favorites.