Pork Tenderloin and Spinach with Parmesan

Simple Cooking with Heart shows you how to bake a pork tenderloin out of the oven and on the table in just 30 minutes. Once ready, serve with spinach and parmesan.

Nutrition Facts

Pork Tenderloin and Spinach with Parmesan


188 Per Serving


28g Per Serving


3g Per Serving

Cost Per ServingCost Per Serving

Calories 188
Total Fat 4.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.5 g
Cholesterol 75 mg
Sodium 292 mg
Total Carbohydrate 9 g
Dietary Fiber 3 g
Sugars 3 g
Protein 28 g

Dietary Exchanges
2 vegetable, 3 1/2 lean meat


Servings  4  

  • 1- lb. pork tenderloin (all visible fat discarded)
  • non-stick Cooking spray
  • 1/4 cup light Italian salad dressing
  • 2 tsp. dried Italian seasoning
  • 2 Tbsp. lemon juice
  • 1/4 tsp. pepper
  • 10 oz. frozen, packaged, chopped spinach
  • 2 Tbsp. lemon juice
  • 1/2 medium onion (chopped)
  • 2 clove garlic (minced) OR
  • 1 tsp. jarred, minced garlic
  • 2 Tbsp. grated, fat-free Parmesan cheese
  • 2 Tbsp. unsalted, unoiled pine nuts (optional)


Tip: Click on step to mark as complete.

  1. Combine salad dressing, Italian seasoning, 2 teaspoons of the lemon juice and pepper in a bowl and mix well. Combine liquid mixture and pork in a resealable plastic bag, turning to coat. [Refrigerate overnight if time allows]
  2. Preheat oven to 400 degrees. Spray cooking sheet with cooking spray and place pork in the center. Pour any marinade remaining in the bag on top.
  3. Bake for 30 minutes until desired doneness. Let stand 5 minutes to allow juices to redistribute before slicing.
  4. Spray saucepan with cooking spray. Sautee onions on medium-high heat 3 minutes. Add spinach to onions and cook according to package directions. Drain well – wring off as much water as possible.
  5. Add lemon juice and garlic, stir. Sprinkle parmesan and pine nuts (optional) over spinach and lightly toss.

Cooking Tip: When cooking tenderloins often one end is smaller than the other, by tucking the smaller end under so both ends are approximately the same thickness it will cook more evenly. However, if some members of your household prefer well-done and other’s enjoy rarer meats having a thinner end can give you more variety.