Skillet Roasted Potatoes with Pork and Wilted Arugula

Smoked paprika, fairly new to the culinary scene, enhances the earthiness of this root veggie dish.

Skillet Roasted Potatoes with Pork and Wilted Arugula Enlarge Image
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Makes:
4 servings
Yields:
3/4 cup arugula, 3/4 cup potatoes, and 3 ounces cooked pork per serving
Start to Finish:
55 mins
Bake:
25 mins 425°F
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Skillet Roasted Potatoes with Pork and Wilted Arugula

Ingredients
1
teaspoon dried rosemary, crushed
1/4
teaspoon salt
1/4
teaspoon ground black pepper
1
12 ounce pork tenderloin
12
ounces 2- to 3-inch Yukon gold potatoes, quartered
2
tablespoons olive oil
2
cloves garlic, thinly sliced
1/4
teaspoon salt
1/4
teaspoon smoked paprika or regular paprika
8
cups arugula, tough stems removed, or fresh baby spinach (about 6 ounces)

Directions

  1. Preheat oven to 425 degrees F. In a small bowl combine rosemary, 1/4 teaspoon salt, and the pepper. Trim fat from meat. Place meat on a rack in a shallow roasting pan. Sprinkle all over with the rosemary mixture. Roast, uncovered, for 25 to 35 minutes or until an instant-read thermometer inserted in center registers 150 degrees F. Remove from oven. Cover with foil; let stand for 10 minutes. Temperature of meat after standing should be 155 degrees F.
  2. Meanwhile, in a covered large nonstick skillet cook potatoes in a small amount of boiling lightly salted water about 15 minutes or just until potatoes are tender, stirring occasionally. Drain water from skillet.
  3. Add 1 tablespoon of the oil and the garlic to potatoes in skillet. Cook over medium-high heat for 5 to 10 minutes or until potatoes are browned, stirring occasionally. Sprinkle with lemon peel, 1/4 teaspoon salt, and the paprika. Toss to coat. Transfer potatoes to a bowl. Cover and keep warm.
  4. In the same skillet heat the remaining 1 tablespoon oil over medium heat. Add arugula, in batches if necessary. Cook and toss for 30 to 60 seconds or just until arugula is wilted.
  5. To serve, divide arugula among four serving plates. Top with potatoes. Thinly slice pork crosswise; arrange on plates.

Nutrition Facts

(Skillet Roasted Potatoes with Pork and Wilted Arugula)
    Per serving:
  • 232 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 55 mg chol.,
  • 352 mg sodium,
  • 17 g carb.,
  • 3 g fiber,
  • 2 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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