Dinner was a  ”throw together and sautee something” kinda meal. I worked an overnight shift, and didn’t really sleep well. I am dragging ass! Surprisingly, dinner was not offensive…and it was an almost clean meal! The veggies were farmer’s market finds; but the pork loin and pasta were not. It’s a work in progress.

Here’s what I did:

Slice a couple of spring onions (they look like green onions on steroids), about 1/2 cup

3 cups of spinach leaves

2 cloves of garlic, minced

2 cups of Baby bella mushrooms sliced

1 pork tenderloin, slice about 1/2 inch thick (seasoned with salt and pepper)

1.  Brown your pork loin in about 2-3 tablespoons of olive oil. You may have to do it in batches…depends on the size of your pan.
2. Once the edges are a little brown, remove from the oil.
3. Add your garlic and onion to the heated oil, and sautee ’til wilted.
4. Throw in your mushrooms, and continue to sautee.
5. Add the pork back into the pan, and dash with some rubbed sage.
6. Reduce heat, add about 1/2 cup of Half & Half (fat free), simmer for 15 minutes.
7. Add your spinach the last 3 minutes of cook time.