pork tenderloin with spinach & apples

The pork: Take a roasting pan and throw in some roughly chopped onion & garlic, and a stalk of fresh rosemary and sage, to make a little aromatic bed for the pork. Lay the tenderloin on top, rubbed with a little bit of olive oil & seasoned with salt & pepper. Add a little bit of water to the pan (1/2 cup or so). Cover and roast at 425, 20-25 min. per pound.

The spinach: Sautee sliced garlic in some olive oil. Add spinach & cook until wilted. Season with salt, pepper, and a pinch of nutmeg.

The apples: Peel & slice apples. Sautee in butter until soft & browned.

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