Roast Pork with Polenta and Spinach

Ingredients

• 1 lb pork tenderloin
• 1 cup instant polenta
• 5 oz baby spinach
• 4 slices bacon
• 2 cloves garlic
• 2 tbsp olive oil

Instructions

1. 1

   Season the 1 lb pork tenderloin with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the pork until browned on all sides, about 8 minutes total, then remove and let rest.

2. 2

   In the same skillet, cook the 4 slices bacon over medium heat until crispy, about 5 minutes. Remove bacon and crumble, leaving the drippings in the pan.

3. 3

   Add the 2 minced garlic cloves and 5 oz spinach to the skillet. Cook until spinach wilts, about 2 minutes. Season with salt and pepper, then set aside.

4. 4

   Bring 4 cups water to a boil in a pot. Whisk in 1 cup instant polenta and reduce heat to low. Cook, stirring, until thick and creamy, about 5 minutes. Stir in the remaining 1 tbsp olive oil and season with salt.

5. 5

   Slice the rested pork and serve over the polenta with the spinach and crumbled bacon on top.

Tools you’ll need

• large skillet
• pot
• whisk
• knife
• cutting board

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