Roasted Pork Tenderloin with a Potato and Spinach Hash

This dish is another fall-favorite; hearty and comforting which is for the colder weather! Pork tenderloin is a tender and delicious cut of pork when it is prepared well, and the mix of sweet potatoes and Yukon gold potatoes in the hash is the perfect pairing! I chose to prepare this pork and potatoes very simply because they were farm-fresh from right here in Pennsylvania. Preparing them simply allows the natural flavors to shine, and this was a very delicious meal!

Ingredients:

Roasted Pork Tenderloin:
1 pork tenderloin
2 tablespoons dry spice rub (I used a hickory-flavored spice rub, but any spice rub you like would be good)
2 tablespoons vegetable oil

Potato and Spinach Hash:
2 Yukon Gold potatoes
2 yams or sweet potatoes
Handful of fresh spinach (you may use frozen spinach, if you prefer)
1/2 onion, chopped finely
1 garlic clove, minced
1 tablespoon olive oil
salt and pepper, to taste

To prepare the pork tenderloin:

Preheat the oven to 400F.

Trim any excess fat or connective tissue off of the tenderloin. I like to cut the tenderloin in half to make two smaller pieces, as it is easier to handle that way. However, you may also cook it whole if you prefer. Wash the meat, and add it to a bowl to season. Drizzle one tablespoon of vegetable oil to coat the tenderloin.

Sprinkle the dry rub seasoning over the meat, and rub it over the meat to coat all sides. You may let the meat marinate overnight, or cook it right away. I haven't found much of a difference between the two ways.

Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon vegetable oil to coat the bottom of the pan. Once the pan is hot, add the tenderloin to it. Do NOT move the tenderloin around once you have set it into the pan, as this will interfere with the browning process. After about 3-4 minutes, check to see if the meat is browned on that one side. If the meat sticks to the pan, it is not ready to be turned yet.

Once the meat has browned on one side, turn it to another side and allow it to sear the same way. Repeat until all sides are brown.

Once the tenderloin has been properly seared, place the pan in the oven to allow the tenderloin to cook through. If you have a pan that is not oven-safe, simply transfer the tenderloin to a baking pan. The time to bake may vary depending on the thickness of your tenderloin. I like my meat well done, so I cook the pork until it reached 160F on a meat thermometer. If you prefer a little pink, cook until about 155F.

When the tenderloin has reached the desired temperature, remove from the oven. Place the tenderloin in a plate and pour the pan juices over it. Cover loosely with foil and let the meat rest for at least 10 minutes before cutting into it. This will allow the juices to redistribute, and is important for preventing your meat from becoming dry.

To prepare the potato and spinach hash:

Wash, peel and cut the potatoes into 1/2-inch cubes. Heat the olive oil in a medium-sized pan over medium-high heat. Once the oil is hot, add the potato cubes.

Allow the potatoes to fry for a while until they are browned on one side, them stir to allow them to brown on the other sides. Once the potatoes are browned, add the chopped onion and garlic. Fry for another 2-3 minutes, and season with a little salt and pepper.

Stir the potatoes, then reduce the heat to medium and cover the pot. Stir and check the potatoes every minute or so, and cook covered until the potatoes are fork-tender.Once the potatoes have cooked, gently stir in the spinach, and cook until the spinach has wilted. You may add more salt and pepper at this point, but be sure to taste first.

Remove from heat and serve. Enjoy!