- 2 tsp pumpkin pie spice
- 2 tsp ground cumin
- Kosher salt and freshly ground black pepper
- 1 lb (450 g) pork tenderloin, trimmed
- 2 tbsp olive oil
- 3 carrots, washed and peeled, and cut ¼-inch thick diagonal slices
- ¼ tsp ground ginger
- ½ lemon, thinly sliced and then cut into quarters
- 2 cups (60 g) baby spinach, washed
- Mix the pumpkin pie spice, 1 tsp cumin, 2 tsp salt and a large pinch of pepper in a small bowl. Rub the spice mix all over the pork tenderloin.
- Heat 1 tbsp oil in a large skillet over medium-high heat. When the oil is hot, add the pork tenderloin. Keep the meat in the center of the skillet as you brown it on all sides, about 5 minutes.
- While the pork browns, toss the carrots, ginger, lemons, 1 tsp cumin and 1 tsp salt in a medium-sized bowl.
- When the pork has browned, place 1 tbsp oil in the skillet to one side of the tenderloin, and then spread the carrot mixture beside the meat.
- Cover the skillet and reduce the heat to low, and cook for about 15 minutes, stirring occasionally.
- Place the spinach on top of the carrots and cook, covered, for another 5-8 minutes – insert an instant-read thermometer into the thickest part of the pork and it should be about 145ºF (63ºC).
- Remove the pork from the heat and let rest for 5 minutes before slicing. Serve with carrots and spinach. ENJOY!
Publisher of Great Living Today, your one-stop source for greater living featuring tips, techniques, and programs in the areas of health & wellness, wealth, time management, business, love, relationships, and happiness. Marty is a life, business, and wellness coach helping his clients to live their best lives.