Get ready to tantalize your taste buds with a dish that’s as impressive as it is delicious! The Garlic Rosemary Pork Loin with Creamed Spinach is the perfect centerpiece for your next family dinner or special occasion. Imagine succulent, herb-infused pork paired with rich, velvety spinach that will have everyone asking for seconds. This recipe not only promises a feast for the senses but also delivers on simplicity, making it a must-try for both novice cooks and seasoned chefs alike. Dive into this culinary adventure and discover how easy it is to create a restaurant-quality meal right in your own kitchen!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1.5 lbs pork loin
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 1 cup heavy cream
- 4 cups spinach
- Salt and pepper to taste
Instructions
- Remove pork loin from refrigerator 30 minutes before cooking to allow it to reach room temperature, ensuring even cooking.
- Preheat oven to 375°F (190°C). Pat pork loin dry with paper towels to ensure proper seasoning adherence and better browning.
- Mix minced garlic, chopped rosemary, salt, and pepper in a small bowl. Rub the mixture thoroughly over entire surface of pork loin, massaging herbs into the meat.
- Heat a large cast-iron skillet over medium-high heat. Add a tablespoon of olive oil and sear pork loin on all sides until golden brown, approximately 2-3 minutes per side.
- Transfer skillet with pork loin directly into preheated oven. Roast for 45-50 minutes, or until internal temperature reaches 145°F (63°C) for medium-rare.
- While pork is roasting, prepare creamed spinach. In a separate saucepan, melt butter over medium heat. Add heavy cream and simmer for 3-4 minutes.
- Add spinach to cream, stirring continuously until spinach wilts and reduces. Season with salt, pepper, and a pinch of nutmeg if desired.
- Remove pork from oven and let rest for 10-15 minutes, allowing juices to redistribute. This ensures moist and tender meat.
- Slice pork loin against the grain into 1/2-inch thick slices. Serve immediately with creamed spinach on the side.
Tips
- Bring to Room Temperature: Always remove the pork loin from the refrigerator 30 minutes before cooking. This allows it to reach room temperature, ensuring even cooking and better flavor.
- Pat Dry for Perfect Browning: Make sure to pat the pork loin dry with paper towels before seasoning. This helps the seasoning adhere better and promotes a beautiful, golden crust when seared.
- Massage the Marinade: Don’t be shy! Rub the garlic and rosemary mixture into the pork loin thoroughly. This not only enhances the flavor but also helps the herbs penetrate the meat for a more aromatic experience.
- Use a Meat Thermometer: For perfectly cooked pork, use a meat thermometer to check the internal temperature. Aim for 145°F (63°C) for medium-rare, and let it rest before slicing to keep it juicy.
- Elevate Your Creamed Spinach: For an extra layer of flavor in the creamed spinach, consider adding a pinch of nutmeg or a sprinkle of grated Parmesan cheese while cooking.
- Presentation Matters: When serving, slice the pork loin against the grain into 1/2-inch thick slices for a beautiful presentation. Pair it with the creamed spinach on the side for a stunning plate that looks as good as it tastes!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 4g
Protein: 35g
Fat: 26g
Saturated Fat: 14g
Cholesterol: 110mg
