| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon kosher salt, plus more for seasoning
- 1 teaspoon sugar
- 1 teaspoon ground dried oregano
- 1 teaspoon black pepper, plus more for seasoning
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 2 (1-pound) pork tenderloins
- 3 tablespoons olive oil, divided
- 1 red onion, roughly chopped
- 1/2 pineapple (or 3 cups cubed pineapple), cut into 1/2 inch cubes
- 2 garlic cloves, minced
- 1/2 teaspoon red chili flakes
- 10 ounces spinach, washed and cut crosswise into 3 inch pieces
- 1/4 cup chicken broth
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl, mix together 1 tablespoon of salt, sugar, oregano, 1 teaspoon of black pepper, white pepper, and cayenne. Rub the mixture over tenderloins to coat.
- In a straight-sided oven-proof skillet large enough to fit the entire length of the loins, heat 2 tablespoons of the oil over medium heat. When hot, add the pork loins and sear on all sides until just golden, about 2 to 3 minutes each side. (Depending on the size of the skillet, you may need to sear in batches.) Transfer to the oven and bake until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 to 25 minutes. Remove the skillet from the oven and transfer the roasts to a cutting board. Loosely cover with aluminum foil and let rest 10 minutes.
- Heat the skillet over medium heat, add the remaining oil, the onions, pineapple and garlic. Saute until the pineapple caramelizes slightly. Add the red pepper flakes and saute a few minutes more. Stir in the spinach and season with salt and pepper, to taste. Add broth, cover and cook the spinach until it wilts. Slice the pork and arrange on a serving platter. Serve with the greens and pineapples.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 301 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 32 g |
| Cholesterol | 94 mg |
| Sodium | 732 mg |
Reviews
Delicious. Fresh. Easy to prepare. And, it fits totally into a weight watchers plan! What else do you need? I recently saw Sunny prepare this dish on her show, and thought it looked good. I decided to prepare it for our family’s Easter dinner.
I did reduce the salt in the rub, based on some of the other reviews. You can always add more salt if you need it. Right?
I will definitely prepare this recipe again!!!
I did reduce the salt in the rub, based on some of the other reviews. You can always add more salt if you need it. Right?
I will definitely prepare this recipe again!!!
Seriously one of the best rubs we’ve ever tasted. Now I’m thinking of other meats to try it on…like a steak or something! The spinach/pineapple dish went well with it. Will definitely cook again.
I was looking for some new ideas and came across this recipe. Thought it sounded interesting since it included 2 of my favorite items, pork and spinach. Super quick and easy to make, loved that! This was a perfect pairing of the slightly spicy pork and the sweet and spicy pineapple spinach.
This was a huge hit with my family. They can’t wait for me to make again!
This was a huge hit with my family. They can’t wait for me to make again!
There are a lot of good reviews for this recipe, so maybe this one is just not for us.
Made this one twice and both times it was disappointing. The dry rub is something that should be on meat that you slow cook on a grill or smoker on low heat for a few hours. Not sear for a few minutes on each side then in the oven for 20-25 minutes. The pineapple, red onion, garlic and spinach does not mend well with the pan drippings.
Yummy. Her flavor combinations are impeccable. My teenager does not like to eat out when I make Sunny’s recipes. Her carribbean chicken wings and now pork n’ greens are so delicious. For the pork n’ greens, I used 6 bone-in, center cut chops. There’s only two of us and one chop left.
Great recipe! Extremely easy to prep and serve! I exchanged the spinach with fresh green beans and went slightly less on the crused red pepper. Definitely will be making thisone again. It was a big hit.
I would suggest doubling the ingredients for the rub.
I would suggest doubling the ingredients for the rub.
This is one of my favorite recipes from Sunny. It is delicious!
It was too hot with the varieties of peppers. We thought the taste was goog but way toooooo…. hot for the average palet
I made this for New Year’s Day dinner and substituted chopped fresh collard greens for the spinach, cooking them until just crisp tender. The collards didn’t wilt down as much as I can imagine the same weight of spinach would, and to my thinking work better for this recipe. We love fresh pineapple and didn’t mind this amount at all, although I could see that it might overwhelm the more delicate spinach. We felt that the pork rub was too salty; next time I will use only a teaspoon of salt for the rub. We ended up scraping the rub off before eating the pork. Also, my tenderloins reached the indicated temp very quickly, maybe ten minutes, and appeared too pink; I left them in for another ten minutes and they remained very moist and juicy (saltiness aside). A nice recipe for greens and will definitely make it again.
I liked the pepper rub on the pork. It was very easy and inexpensive to make, two things which I greatly appreciate!! My husband loves pepper so, of course, he loved the pork. Now to the greens, I wanted so badly to love these because I’m really trying to eat healthier, but I really just didn’t like the flavor at all. I love all the ingredients seperately but for some reason, I just didn’t like them all together. But, I LOVE Sunny’s recipes and will continue to try them. They are perfect for a mom who can’t spend hours and hours and lots of money trying to pull together a meal!