Ingredients
Scale
- 1.5 lbs Pork Tenderloin or thick-cut Pork Chops, cut into 1-inch cubes
- 4 tablespoons Unsalted Butter
- 3 cloves Garlic, minced
- 1/2 cup Heavy Whipping Cream
- 1/4 cup Grated Parmesan Cheese
- 2 cups Fresh Baby Spinach
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Onion Powder
- Salt and Black Pepper to taste
- 1 tablespoon Olive Oil
Instructions
- Start by patting the pork cubes dry with a paper towel. This ensures a better sear and prevents the meat from steaming. In a small bowl, mix the smoked paprika, onion powder, salt, and pepper. Toss the pork cubes in the seasoning mix until every piece is evenly coated. Prepare your garlic and spinach so they are ready to hit the pan quickly.
- Heat the olive oil and one tablespoon of butter in a large skillet over medium-high heat. Once the pan is shimmering, add the pork cubes in a single layer. Do not crowd the pan; work in batches if necessary. Sear the pork for about 3-4 minutes per side until they develop a golden-brown crust and reach an internal temperature of 145°F. Remove the pork from the pan and set it aside on a plate.
- Lower the heat to medium. In the same skillet, add the remaining butter and the minced garlic. Sauté the garlic for about 1 minute until fragrant, being careful not to burn it. Pour in the heavy whipping cream and bring it to a gentle simmer. Whisk in the grated parmesan cheese until the sauce thickens slightly. Add the fresh baby spinach and stir until it wilts into the creamy sauce.
- Add the cooked pork cubes back into the skillet. Toss the meat gently to coat every piece in the garlic butter cream sauce. Let everything simmer together for 1-2 minutes so the flavors meld. Taste and add extra salt or pepper if needed. Serve immediately or portion into containers for your weekly meal prep.
- Cook Time: 25 minutes