Garam Masala Pork with Spinach and Crispy Potatoes

• boneless pork loinpatted dry24 oz
• russet potatocut into 1-inch cubes2 lb
• frozen spinach12 oz
• yellow oniondiced1/2
• garlicminced4 clove
• Greek yogurt1 cup
• olive oil4 tbsp
• garam masala4 tsp
• kosher salt2 tsp
• black pepper1 tsp

Instructions

1. 1Cut the potato into 1-inch cubes, dice the onion, and mince the garlic. Pat the pork dry; do not rinse it. Season both sides with half the kosher salt and black pepper.
2. 2Heat half the olive oil in a large skillet over medium-high heat. Add the potatoes and cook for 10-12 minutes, turning occasionally, until golden and fork-tender; transfer them to a plate when they are browned and tender.
3. 3Add the remaining olive oil. Add the pork and sear for 3-4 minutes per side, until deeply golden and the pork reaches 145°F (63°C) at the thickest part. Transfer it to a clean plate and let it rest for at least 3 minutes. Wash the board, knife, and hands with soap and water before touching anything else.
4. 4Lower the heat to medium. Add the onion, garlic, garam masala, and remaining salt, then cook for 2-3 minutes until the onion is translucent and the garlic is fragrant.
5. 5Stir in the spinach and cook for 3-4 minutes, breaking it up, until hot and tender. Taste and adjust with salt and black pepper.
6. 6Stir the potatoes back into the skillet. Spoon the Greek yogurt alongside the pork and serve, finishing with a final taste for seasoning.