Spanish Pork Tenderloin Plate

• 6 oz pork tenderloin
• 1 cup cooked brown rice
• 1 cup cooked green beans (from about 1.5 cups raw, trimmed)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 pinch saffron

• 12 oz pork tenderloin
• 2 cup cooked brown rice
• 2 cup cooked green beans (from about 1.5 cups raw, trimmed)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 tsp smoked paprika
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 pinch saffron

• 18 oz pork tenderloin
• 3 cup cooked brown rice
• 3 cup cooked green beans (from about 1.5 cups raw, trimmed)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 tsp smoked paprika
• 6 cloves garlic, minced
• 3 tbsp olive oil
• 3 pinch saffron

• 24 oz pork tenderloin
• 4 cup cooked brown rice
• 4 cup cooked green beans (from about 1.5 cups raw, trimmed)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 tsp smoked paprika
• 8 cloves garlic, minced
• 4 tbsp olive oil
• 4 pinch saffron

1. Season the pork and sear it in the olive oil over medium high, turning to brown all sides, 10 to 12 minutes, until it reaches 145°F in the center, then rest it a few minutes and slice.

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2. Cook the green beans in the same pan, 4 to 5 minutes, until crisp and tender and still bright.

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3. Add the spinach and cook, stirring, 1 to 2 minutes, until it wilts down.

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4. Warm the smoked paprika, garlic, and saffron in a little olive oil, about 30 seconds, until fragrant, then spoon over the vegetables.
5. Serve the sliced pork and vegetables over the warm brown rice.

• Calories679
• Protein56g
• Carbs57g
• Fat28g
• Fiber9g
• Sodium152mg

• Eating Well
• Steady Energy
• A Healthy Weight
• Mood Support
• Blood Sugar

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