In case you follow me at 30Story, please check out my food blog, too. Here’s today’s recipe!
I’m a huge fan of pork tenderloin. It’s a lean meat but has tons of flavor. Since the past few weekends have been nice, we’ve been on a “grilling” rampage so a pork tenderloin seemed like a good choice. Instead of just having a meat and potato kind of meal – we wanted to integrate some more vegetables. We belong to a fruits/veggie co-op so we had some fresh spinach to use this week. I’ll share a few pictures here and some general guidelines for putting this together. It was SUPER delicious, and reheated nicely for a bring to lunch meal. We picked two sides – mash potatoes and brussels sprouts – but you could easily trade out for 2 of your favorite sides!
What you need:
Fresh spinach (or thawed/drained frozen would work, too)
Garlic (to taste)
Feta (8oz package – look for the reduced fat kind!)
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