Grilled Marinated Pork Tenderloin with Spinach

How to prepare grilled marinated pork tenderloin with spinach

1. Pat the tenderloin dry with paper towels and then cut into thick slices of about 3cm. Leave the thin part near the tip whole, don't slice it. Sprinkle with salt and black pepper.
2. Mix the remaining ingredients for the marinade and pour over the meat. Massage well and leave to marinate in the refrigerator for at least 3-4 hours, but it can also stay overnight.
   
3. Remove the meat before cooking and let it come to room temperature, about 30 minutes.
4. Peel the potatoes and cut into rounds. Boil in salted water.
5. In a wide pan, heat the oil and add the frozen spinach. Put the lid on and leave until the spinach is completely thawed, sprinkling with salt and pepper and stirring a few times to help with thawing.
   * if using fresh spinach, just add it to the pan in batches and saute until it wilts, sprinkling with salt and pepper
6. When the potatoes are cooked, drain and add over the spinach. Add more salt and pepper. Mix, being careful to crush the potatoes.
   
8. Heat a grill pan well (5 minutes on maximum heat, without adding fat).
9. Put the meat in the pan without crowding. Fry for 2 minutes on the first side (you should have nice grill marks), then turn and leave for 1 minute on the second side.
   
10. Move the pan to the oven preheated to 180C and leave for 5 minutes (the tip can be left 2 minutes longer, it cooks more slowly).
    * if you don't have a grill pan that goes in the oven or you're preparing a larger quantity of meat that doesn't fit in a single pan, when you heat the oven put a roomy baking tray in it to heat up at the same time; transfer the meat from the grill pan directly to this tray.
11. Remove the meat next to the spinach and serve immediately. The meat is also good with a simple salad alongside, but it should have plenty of green onion (for example tomatoes with green onion or green salad with green onion).
    

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