Pork Tenderloin with Garlic‑Spinach Butter

Ingredients

• 500 g Pork tenderloin
• 100 g Fresh spinach
• 2 Garlic cloves
• 2 tbsp Olive oil
• 300 g Cauliflower florets
• 1 tsp Paprika
• 1 tsp Fresh rosemary, chopped
• ½ tsp Salt
• ¼ tsp Black pepper

Instructions

1. 1

   Preheat oven to 200°C (400°F).

2. 2

   Season pork tenderloin with salt, pepper, and paprika.

3. 3

   Heat olive oil in a skillet over medium‑high heat; sear pork on all sides, 3 minutes each.

4. 4

   Transfer pork to a baking sheet and roast 20‑25 minutes until internal temperature reaches 63°C (145°F).

5. 5

   Meanwhile, toss cauliflower with olive oil, rosemary, salt, and pepper; roast on a separate sheet for 20 minutes.

6. 6

   In a small pan, melt a tablespoon of olive oil, add garlic and spinach, sauté until wilted, then blend into a smooth butter.

7. 7

   Slice pork, top with spinach‑garlic butter, and serve with roasted cauliflower.