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.

Tory McPhail
Recipe by Cooking Light March 2007

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
serving size: 3 pieces pork and 3/4 cup potato mixture
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

289 calories; calories from fat 31%; fat 9.9g; saturated fat 5g; mono fat 3.2g; poly fat 0.7g; protein 27.9g; carbohydrates 22.4g; fiber 3.9g; cholesterol 89mg; iron 3.2mg; sodium 665mg; calcium 90mg.
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