Pork with Mashed Potatoes and Spinach

Ingredients

• Pork150 g
• Potato1 medium (180 g)
• Butter1/2 tablespoon (15 g)
• Milk2 tablespoon (30 ml)
• Spinach1.5 cup (45 g)
• Leek1/4 cup (25 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Use lean pork cuts for this recipe.

2. 2

   Step 2

   Place a pot filled with water over high heat. While boiling, peel and dice the potato.

3. 3

   Step 3

   Once the water is boiling, add the potatoes. Let boil for 12 minutes. Remove, drain and set aside.

4. 4

   Step 4

   Place a pan over high heat and while heating, season the pork with salt and pepper.

5. 5

   Step 5

   Once heated, pour half of the oil. Add the pork and brown on both sides for 6 minutes over medium heat.

6. 6

   Step 6

   Optional: If you wish to roast it, sear the pork for 2 minutes per side and cover. Lower the heat to medium-low and let it cook for 10-15 minutes.

7. 7

   Step 7

   Simultaneously, wash and dry the spinach leaves very well and chop the leek.

8. 8

   Step 8

   Heat a pan over medium heat. Once heated, add the rest of the oil together with the leek.

9. 9

   Step 9

   Stir-fry the leek for 3 minutes and then add the spinach. Cook for 2-3 minutes more and season with salt and pepper.

10. 10

    Step 10

    Once the potato is done, mix it with the milk and butter. Mash until creamy. Season with salt and pepper.

11. 11

    Step 11

    Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pork with Mashed Potatoes and Spinach can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.