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pork tenderloin, creamed spianch & carrots on a made of australia plate with a btl of mazzini pinot noir

Pork & Creamed Spinach

Who doesn't love pork & pinot?
Course Dinner
Cuisine Worldwide
Keyword Creamed Spinach, Mazzini Wines, Pork Tenderloin
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 1587kcal
Author AnotherFoodBlogger


  • large saucepan
  • wooden spoon/spatula
  • Chef Knives
  • Chopping board
  • Measuring utensils
  • baking tray & wire rack


  • 2 pork tenderloins 400g each
  • 2 tbsp olive oil
  • 2 bunches Dutch carrots
  • salt & pepper

Creamed Spinach

  • 400 g spinach
  • 1 brown onion
  • 2 cloves garlic
  • 20 g flour
  • 1 pinch nutmeg
  • 200 ml milk
  • 200 ml cream
  • 60 g butter



  • Dice onion finely and crush garlic cloves
  • Add butter to a large saucepan and cook onion until soft – approx. 3 minutes, add garlic and cook for a further 1 minute.
  • Add flour and cook for 2 minutes, stirring regularly
  • Gradually add milk/cream mix to saucepan stirring regularly, cook for 2 minutes and then add the spinach
  • Stirring regularly cook the spinach for approx. 5 minutes until wilted and cream sauce thickens up


  • Wash carrots thoroughly or peel them, season with 1 tbsp oil, salt & pepper
  • Place on a baking tray and roast for 20-25 minutes at 180c
  • Start to cook the pork as soon as the carrots go into the oven


  • Season pork with salt, pepper and olive oil
  • Fry in a pan for 2-3 minutes until browned on outside
  • Place on a wire rack and cook at 180c for approx. 10-12 minutes or until internal temperature hits 52-55c
  • Remove from oven and allow to rest for a minimum of 5 minutes

BBQ'ing Pork

  • Cook on direct heat on BBQ @ 200c for 6 minutes (turning after 3) and then finish on indirect heat for 4-6 minutes or until internal temp is 52-55c



  • I like to use a wire rack to cook my meat on in the oven so that the heat is evenly distributed around the meat. Cooking it in the pan means the piece touching the pan will potentially overcook on that side
  • resting the pork is HUGELY important to allow the juices to redistribute. Cut the pork too soon and you will have the juices all over your plate


Calories: 1587kcal | Carbohydrates: 31g | Protein: 195g | Fat: 72g | Saturated Fat: 27g | Cholesterol: 663mg | Sodium: 852mg | Potassium: 4810mg | Fiber: 8g | Sugar: 12g | Vitamin A: 39148IU | Vitamin C: 41mg | Calcium: 312mg | Iron: 12mg