Sliced leftover pork tenderloin with eggs and sautéed greens.
KBy kaylyn
Servings
2
8 oz Cooked pork tenderloin, leftover
4 pieces Eggs
5 oz Baby spinach
2 clove Garlic
1.5 tbsp Olive oil
0.5 tsp Smoked paprika
0.5 piece Lemon
1 pinch Red pepper flakes
0.5 tsp Salt
0.25 tsp Black pepper
Calories
561 kcal
Protein
40g
Carbs
54g
Fat
20g
Fiber
5g
Sugar
2g
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Sarah M. · Melbourne, AU
Prep
1. Slice the pork tenderloin into 1 cm (0.5 in) rounds and thinly slice the garlic. Toss the pork with the smoked paprika and a pinch of the black pepper.
8 oz Cooked pork tenderloin, leftover,
2 clove Garlic,
0.5 tsp Smoked paprika,
0.2 tsp Black pepper
Cook Greens and Pork
2. Heat half of the olive oil in a large nonstick skillet over medium-high heat. Sear the pork slices for 1 to 2 minutes per side until golden and heated through, then transfer to plates.
0.8 tbsp Olive oil
3. In the same skillet over medium heat, add a little more olive oil if needed, then cook the garlic and red pepper flakes for 30 seconds until fragrant. Add the baby spinach with a pinch of salt and sauté for 1 to 2 minutes until just wilted. Squeeze in the lemon juice and divide the greens between the plates.
5 oz Baby spinach,
2 clove Garlic,
0.5 piece Lemon,
1 pinch Red pepper flakes,
0.2 tsp Salt
Eggs and Serve
4. Wipe the skillet and heat the remaining olive oil over medium heat. Crack in the eggs, season with the remaining salt and black pepper, and cook for 2 to 3 minutes for set whites and runny yolks, or longer if you prefer firmer yolks. Slide the eggs onto the plates alongside the pork and greens and serve immediately.
