Roast Pork

with Sautéed Spinach & Olive Smashed Potatoes

35 MIN

2 Servings

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From the Test Kitchen

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.

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Nutrition

PER SERVING
Calories

655 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

2 Prepare the ingredients:

While the pork sears, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Large dice the potatoes. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop the olives. Cut the garlic chives into ¼-inch pieces. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

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.

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!