Roast 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.

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.

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.

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.

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!