Lemony Garlic Pork and Spinach Skillet

Lemony Garlic Pork and Spinach Skillet ingredients

• 1 lb pork tenderloin
• 2 tbsp olive oil
• 4 cloves garlic
• 6 oz fresh spinach
• 0.5 cup chicken broth
• 1 lemon
• 0.5 tsp dried oregano
• 0.75 tsp salt
• 0.25 tsp black pepper
• 2 tbsp fresh parsley

How to make Lemony Garlic Pork and Spinach Skillet

1. Slice the 1 lb pork tenderloin into 1/2-inch thick medallions. Pat them thoroughly dry with paper towels to ensure a good sear. Season the pork on both sides with 0.75 tsp salt, 0.25 tsp black pepper, and 0.5 tsp dried oregano.
2. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned pork medallions in a single layer, working in batches if necessary to avoid overcrowding the pan.
3. Sear the pork for 2-3 minutes per side, until deeply golden brown and cooked through to an internal temperature of 145°F. Remove the cooked pork from the skillet and set it aside on a plate.
4. Reduce the heat to medium. Add the remaining 1 tbsp of olive oil to the same skillet. Add the 4 minced garlic cloves and sauté for about 30 seconds, stirring constantly, until fragrant but not browned.
5. Pour in 0.5 cup of chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the broth to a gentle simmer.
6. Add the 6 oz fresh spinach to the skillet in batches if needed. Toss and cook for 2-3 minutes, or until the spinach has completely wilted down.
7. Return the seared pork medallions to the skillet. Squeeze the juice from half of the lemon directly over the pork and spinach, and toss gently to combine and warm through.
8. Garnish with 2 tbsp chopped fresh parsley and serve immediately with the remaining lemon half cut into wedges, if desired.

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