Maple Glazed Pork Tenderloin + Lemony Smashed Potatoes

Wash the potatoes, skin and all. Slice into 1 ½” thick rounds and place them in a pot and cover with water. Add about 1 teaspoon of salt and bring to boil. Cook for about 12 minutes or until the potatoes are completely tender but not falling apart. Drain well. Return to the hot pot and set on the stove without heat. Add 2 Tablespoons of butter and 2 Tablespoons of olive oil. Add the zest and juice of the lemon (to taste - you might not want to add it all, start slow and add more until you like it!). Season with salt.

Meanwhile, pat dry the pork tenderloin and pinch off any fat that’s hanging off. Season with a generous pinch of salt. Heat a large, oven safe sauté pan over medium-high heat; add 1 teaspoon of oil, and when hot, the pork. Don’t move it once it touches the heat. Sear for 6 minutes, then roll over to another side - think about the loin like a triangle shape rather than a square. Sear for 6 minutes, and roll to the third side and sear for another 6 minutes. Brush with glaze (see below) and move to the oven to finish cooking for about 5 minutes. Remove and let rest for 3 - 10 minutes before slicing.

While the pork is searing, make the glaze: slice the shallot and garlic into thin rings. In a small pot or sauté pan, add the remaining olive oil (about 1 teaspoon) over medium-high heat, and add the sliced shallot and garlic. Cook for about 2 - 3 minutes or until fragrant. Add the maple syrup and when it comes to a boil, turn off heat and whisk in the remaining 1 Tablespoon of butter until it’s combined. Brush this over the pork when you place it in the oven.

Wash and shake dry the leaves as needed. When the pork tenderloin is done, remove from the oven and use tongs to set it on the cutting board. Place the pan over medium heat and add the spinach. Use tongs to wilt and add a pinch of salt to taste.

Slice pork into ⅓” thick slices. Plate over mashed potatoes and with spinach on the side.