Roasted Pork Tenderloin with Anchovy-Garlic Pasta & Spinach — Perfect for Feeding a Crowd

Recently, I had the chance to cook for my closest friends, sharing not just a meal, but a memorable moment together. We enjoyed a beautiful dish of Roasted Pork Tenderloin with Anchovy-Garlic Pasta & Spinach — that’s as flavorful as the company was warm. 🥰🔥

There’s something about cooking for loved ones that makes everything taste even better. Grateful for these moments and the chance to create new memories around good food. 💖

#DinnerWithFriends #CookingTogether #FoodAndLove #VanLifeCooking #SpecialMoments

This meal is surprisingly simple, full of bold flavors, and perfect for entertaining. Whether you’re cooking for friends or family, it’s a show-stopper and can be effortlessly scaled up or down.

Ingredients & Method (serves 6)

For the Pork Tenderloin:

• 2 pork tenderloins (about 2.5 pounds total)
• ¼ cup olive oil
• Zest and juice of a large lemon
• 6 cloves garlic, roughly chopped
• 1 tbsp Dijon mustard
• 1 tsp salt
• ¼ tsp black pepper

Marinate and Cook:
Whisk together the marinade ingredients and pour over the pork tenderloins. Marinate for at least a few hours to soak up the flavors.

Preheat your oven or grill to 400°F (204°C). Roast or grill the pork for about 20 minutes, or until the internal temperature reaches 142-145°F. Let the tenderloin rest for 10 minutes before slicing—this keeps it juicy and tender.

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For the Pasta:

• 1 pound pasta
• 4-5 tbsp olive oil
• ½ tsp red chili flakes
• 6 large garlic cloves, smashed or roughly chopped
• 1 shallot, sliced
• 3 tbsp drained capers
• 5 anchovy fillets
• Baby spinach (a couple handfuls)
• Juice of half a lemon
• Black pepper to taste
• Salt if necessary
• Pecorino cheese, grated
• Chopped parsley for garnish

Cook and Assemble:
While the pork cooks, cook the pasta according to package instructions until just al dente. Drain and set aside.

In a large skillet (cast iron works beautifully), heat the olive oil over medium heat. Add the red chili flakes and cook for about 30 seconds to a minute until fragrant and slightly golden. Then, add the garlic, capers, shallots, and anchovies, cooking for 3 minutes until the anchovies melt away.

Add the drained pasta to the skillet, tossing to coat everything evenly. Taste and season with salt if needed. Next, toss in the spinach and cook just for a minute until it wilts. Finish by squeezing in lemon juice for brightness, then serve topped with grated Pecorino and chopped parsley alongside slices of the rested pork tenderloin.