LunchAmericanHigh ProteinBudget FriendlyMeal Prep
Rosemary Pork and Yukon Gold Hash
Sliced pork loin with rosemary potatoes, onion, and wilted spinach.
- Calories
- 500
- Protein
- 43g
- Carbs
- 40g
- Fat
- 16g
Per serving
Ingredients
For 4 servings · 37 min total
- boneless pork loinpatted dry16 oz
- yukon gold potatodiced1 1/4 lb
- frozen spinachthawed and squeezed dry8 oz
- onionthinly sliced1/4 lb
- cooking oil4 tsp
- dried rosemary1/2 tsp
- kosher salt3/4 tsp
- black pepper1/4 tsp
Instructions
- 1Dice the potato, thinly slice the onion, and thaw and squeeze the spinach dry. Pat the pork dry and season it with the rosemary, half the salt, and the pepper.
- 2Heat half the oil in a skillet over medium heat. Add the potato and onion, season with the remaining salt, and cook for 12-15 minutes, stirring occasionally, until the potato is fork-tender and golden brown. Transfer to a plate.
- 3Heat the remaining oil over medium heat. Cook the pork for 4-5 minutes per side, until browned and the thickest part reaches 145°F (63°C). Transfer it to a clean plate and let it rest for at least 3 minutes. Wash the board, knife, and your hands with soap and water before touching anything else.
- 4Add the spinach to the skillet and cook for 2-3 minutes, until hot and wilted. Slice the pork and serve it with the potato hash and spinach.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.