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Roast Pork

with Sautéed Spinach & Olive Smashed Potatoes

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 655 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Roast pork makes for a delicious centerpiece—all it needs to shine are a couple of quick sides. In this dish, we’re serving our pork with zesty sautéed spinach and smashed potatoes. To give the potatoes their satisfying, complex texture, we’re leaving their skins on, and combining them with just a little sour cream and olive oil. For extra flavor, we’re also adding garlic chives and Castelvetrano olives, a Sicilian variety known for its rich, clean taste.

fresh
ingredients
tried-and-true
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tips & techniques
step-by-step
instructions
Sear & roast the pork:
1 Sear & roast the pork:

Preheat the oven to 450°F. Pat the pork dry with paper towels; season with salt and pepper on all sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook, turning occasionally, 8 to 10 minutes, or until browned on all sides. Transfer to a sheet pan, leaving any browned bits (or fond) in the pan on the stove. Roast the seared pork 18 to 20 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven. Transfer to a cutting board and let rest for at least 5 minutes.

Prepare the ingredients:
2 Prepare the ingredients:
Cook & smash the potatoes:
3 Cook & smash the potatoes:

While the pork roasts, add the potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, using a fork, smash the cooked potatoes to your desired consistency. Add the olives, sour cream, half the garlic chives and the juice of 2 lemon wedges. Drizzle with olive oil and stir until thoroughly combined; season with salt and pepper to taste. Set aside in a warm place.

Cook the spinach:
4 Cook the spinach:

While the pork rests, add 1 teaspoon of olive oil to the pan of reserved fond and heat on medium until hot. Add the spinach and cook, stirring frequently, 1 to 2 minutes, or until wilted. Stir in the lemon zest. Remove from heat.

Plate your dish:
5 Plate your dish:

Find the lines of muscle (or grain) of the rested pork; thinly slice crosswise against the grain. Season with salt and pepper. Divide the sliced pork, smashed potatoes and cooked spinach between 2 plates. Garnish with the remaining garlic chives and remaining lemon wedges. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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1 Sear & roast the pork:

Preheat the oven to 450°F. Pat the pork dry with paper towels; season with salt and pepper on all sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook, turning occasionally, 8 to 10 minutes, or until browned on all sides. Transfer to a sheet pan, leaving any browned bits (or fond) in the pan on the stove. Roast the seared pork 18 to 20 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven. Transfer to a cutting board and let rest for at least 5 minutes.

Cook & smash the potatoes:
3 Cook & smash the potatoes:

While the pork roasts, add the potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, using a fork, smash the cooked potatoes to your desired consistency. Add the olives, sour cream, half the garlic chives and the juice of 2 lemon wedges. Drizzle with olive oil and stir until thoroughly combined; season with salt and pepper to taste. Set aside in a warm place.

4 Cook the spinach:

While the pork rests, add 1 teaspoon of olive oil to the pan of reserved fond and heat on medium until hot. Add the spinach and cook, stirring frequently, 1 to 2 minutes, or until wilted. Stir in the lemon zest. Remove from heat.

Cook the spinach:
Plate your dish:
5 Plate your dish:

Find the lines of muscle (or grain) of the rested pork; thinly slice crosswise against the grain. Season with salt and pepper. Divide the sliced pork, smashed potatoes and cooked spinach between 2 plates. Garnish with the remaining garlic chives and remaining lemon wedges. Enjoy!