Roasted Pork Loin with Sweet Potato and Sautéed Spinach
Lean pork loin roasted with fresh rosemary, served alongside roasted sweet potato and sautéed spinach. A satisfying, nutrient-dense dinner providing iron, B vitamins, and healthy fats for third trimester pregnancy support.
Roasted Pork Loin with Sweet Potato and Sautéed Spinach is a dinner recipe ready in about 35 minutes. Each serving has approximately 1241 kcal, 92g protein, 65g carbs, 67g fat.
Preheat oven to 190°C (375°F)
Season the pork loin with fresh rosemary and place on a baking sheet
Roast for 15-20 minutes until cooked through
Bake the sweet potato separately at the same temperature for 20-25 minutes until tender
While the pork and potato roast, heat the olive oil in a large skillet
Add the spinach and cook until wilted, about 2-3 minutes
Slice the carrots thin and add to the spinach, cooking for another 2 minutes
Slice the roasted pork loin
Plate with the sweet potato, spinach-carrot mixture, and pork
Drizzle any pan juices over the top and serve
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