Boneless pork tenderloin is my go-to for a fast but presentable meal for company. Here it’s served with caramelized onions, layered over bacon-sauted spinach, and a quick basil-pesto mash.
- 1 pound pork tenderloin, sliced into 1/4 inch thick pieces. It’s easier to slice if you freeze it for about 1/2 hour first.
- 1 large sweet onion, sliced
- 3-4 tablespoons butter or olive oil
- 2 tablespoons bacon fat, or 4 strips of bacon cut into 1 inch slices
- 4 cups spinach
- 1 tablespoon basil pesto (homemade or store-bought)
- 2 pounds of new potatoes, cut into evenly sized pieces (I keep the skin on, it’s good for you!)
- butter to taste
- milk or cream to taste
- merlot sea salt (or any other kind you’d like!)
Note: Get the onion caramelizing for the pork and then get the potatoes started. The smell of the onion will make your guests think you have it all under control!
- In a large frying pan, heat the 1.5 to 2 tablespoons butter or olive oil, then add the sweet onion and cook over med-low heat until caramelized, about 10-15 minutes. Stir occasionally.
- Remove the onion from the pan and add the remaining 1.5 to 2 tablespoons butter. Turn the heat up to med-high and saute the pork until almost done, adding the onion back in for the final cooking of the pork.
- In a medium size saucepan, boil the potatoes until tender.
- Drain the water.
- Add the pesto, butter, and milk or cream to taste, and mash them until desired consistency.
- In a large frying pan, heat the bacon fat until liquid and then quickly stir fry the spinach. If you are using bacon slices instead, fry them until crispy and then add the spinach.
I like this all layered, but you could serve it all separately. For the layered version, start with the potatoes, then spinach, and then the pork on top. Top with the merlot sea salt, or other salt of your choice.