Roasted Pork Loin with Potatoes and Greens | Everyday Food with Sarah Carey

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile while canola oil is more budget-friendly.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is a cheaper substitute.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is a lower-calorie option, while bouillon is cost-effective.

pork loin

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork tenderloin is leaner, while chicken thighs are a more economical protein choice.

Preheat the oven to 475°F (246°C).

Break off 5 cloves of garlic, leaving the skins on, and set aside.

Place the pork loin on a rimmed baking sheet and season it on both sides with salt and black pepper.

Turn the pork loin fat side up and roast in the oven for 20-25 minutes until it reaches an internal temperature of 138-140°F (59-60°C).

Boil 1 pound of new potatoes for about 13 minutes until tender.

Remove the stems from 1 bunch of kale and cut the leaves into 1-inch pieces.

Add the kale to the boiling potatoes and cook for about 2 minutes to wilt it down.

Drain the potatoes and kale, then return them to the pot.

Add 3 cups of baby spinach to the pot and stir until wilted.

Make a lemon vinaigrette by mixing 2 tablespoons of lemon juice, 2 tablespoons of olive oil, salt, and black pepper.

Stir the vinaigrette into the potato and greens mixture.

Once the pork is done, tent it with foil for about 10 minutes before carving.

Serve the pork with the potato and greens mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens