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Pork Tenderloin with Roasted Sweet Corn and Steamed Spinach

831 kcal · 35 g protein · 15 minutes · 1 servings

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Pork Tenderloin with Roasted Sweet Corn and Steamed Spinach

This hearty dish features tender, juicy pork tenderloin paired with sweet roasted corn and vibrant steamed spinach. The combination offers a balanced meal with rich flavors and satisfying textures, perfect for a nutritious lunch or dinner.

831 kcal 35 g protein 15 minutes

Ingredients

  • Pork tenderloin 6 oz
  • Sweet corn (cut from cob) 1 cup
  • Spinach (steamed) 1 cup
  • Olive oil 10 g
  • Herbs (such as thyme, rosemary, or parsley) to taste
  • Salt to taste
  • Black pepper to taste

Method

  1. Prepare the pork tenderloin. Pat the pork tenderloin dry with paper towels. Season all sides generously with salt, black pepper, and your choice of herbs. Let it rest at room temperature for 10 minutes to absorb the flavors.
    Tip: Drying the meat helps achieve a nice sear.
  2. Preheat oven and pan-sear pork. Preheat your oven to 400°F (200°C). Heat 1 teaspoon (about 5g) of olive oil in an oven-safe skillet over medium-high heat. When hot, add the pork tenderloin and sear each side for about 2-3 minutes until golden brown.
    Tip: Do not move the pork too much to get a good crust.
  3. Roast pork in the oven. Transfer the skillet with pork to the preheated oven. Roast for 15-20 minutes or until the internal temperature reaches 145°F (63°C). Use a meat thermometer for accuracy.
    Tip: Rest the pork for 5 minutes after roasting to keep it juicy.
  4. Prepare and roast sweet corn. While the pork roasts, toss the 1 cup of cut sweet corn with 1 teaspoon (about 5g) olive oil, salt, pepper, and a pinch of herbs. Spread on a baking sheet and roast in the oven alongside the pork for 15 minutes, stirring halfway through.
    Tip: Roasting enhances the natural sweetness of the corn.
  5. Steam the spinach. Rinse 1 cup of fresh spinach leaves thoroughly. Place them in a steaming basket over boiling water, cover, and steam for 3-5 minutes until wilted but still bright green.
    Tip: Do not overcook spinach to preserve nutrients and color.
  6. Plate and serve. Slice the rested pork tenderloin into medallions. Arrange on a plate with roasted sweet corn and steamed spinach. Drizzle any remaining olive oil over the vegetables if desired. Garnish with fresh herbs.
    Tip: Serve immediately for the best flavor and texture.

Pro tips

  • Use a meat thermometer to ensure pork is cooked safely and perfectly.
  • Dry the pork before searing to get a better crust and flavor.