This wonderful crusted pork tenderloin served over sautéed spinach concludes my series of $10 Meals.
I hope you all enjoyed all 13 recipes. I received such great emails. I thank you all who took time out of your busy schedules to send me a note!
Also thank you to Sweetbay Supermarket for allowing me to create all of the recipes for their $10 meal Campaign.
It was such a great eye opener to see that you can actually make delicious, healthy. family friendly meals for $10 or under.
Pork tenderloin is $1.00 off per pound this week at Sweetbay Supermarket, so run and pick one up and make this delicious and easy meal. This would be a great change up for your Easter dinner as well.
| Crusted Pork Tenderloin ($10 Meal) |
- For Pork
- 1 lb pork tenderloin
- 1/2 cup Italian Style Bread Crumbs
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 1 egg, beaten
- 1 tablespoon mustard (preferably Dijon)
- Non-Stick cooking spray
- For Spinach
- 1 bunch fresh spinach
- 2 tablespoons butter
- 1/8 teaspoon salt
- 1/2 teaspoon pepper
- For Carrots
- 16 oz pre peeled baby carrots
- 4 tablespoons butter
- 1/4 cup brown sugar
- 3 tablespoons water
- To Make the Pork
- Preheat the oven to 350.
- Line a baking sheet with parchment paper or foil.
- In a shallow dish, like a pie plate, mix together the bread crumbs, salt,pepper, dried rosemary and garlic powder.
- In another shallow dish, mix together the egg and the mustard.
- Coat the pork with the egg mixture then coat with bread crumbs
- Place the pork on the prepared baking sheet and spray the top with non-stick cooking spray.
- Bake for 35 minutes or until the internal temperature reaches 145.
- To make the Spinach
- Wash and dry the spinach and remove the long stems.
- In a large skillet over medium heat melt the butter.
- Add the spinach, salt and pepper, cook for 3 minutes or until spinach is wilted.
- To make the Carrots
- Place the carrots in a pot, cover with water, cover with a lid and boil for 8-10 minutes. Drain.
- In the pan that you cooked the carrots, melt the butter and add the brown sugar and
- water.
- Add the carrots back in and cook for an additional 4-5 minutes.
*Price estimate does not include pantry staples you may likely already have. Prices are also adjusted for quantity; for example if a recipe calls for half an onion, we include the cost of that quantity.*
Recipe Created for Sweetbay Supermarket by Leslie Green – The Hungry Housewife.
Photo by Leslie Green – The Hungry Housewife
that looks so flavourful
This recipe looks sooo good. I’m going to give it a try this weekend when my friends are visiting. I’m sure they will all love it. 🙂
This looks like one of those tried and true meals that are a must for weeknights 🙂 I always keep a pork tenderloin in the freezer – will have to try this.