Sautéed Garlic and Basil Pork Medallions with Spinach

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork medallions sautéed with garlic and fresh basil, served alongside wilted spinach for a flavorful Whole30 dinner. This Mediterranean-inspired pork recipe (whole30), ready in about 25 minutes, pairs pork tenderloin, fresh spinach, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving

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Ingredients

1 lb, sliced into 1-inch medallions pork tenderloin
6 cups, washed fresh spinach
5 cloves, thinly sliced garlic cloves
3 tbsp olive oil
1 1/2 tsp sea salt
1 tsp black pepper
1/3 cup, chopped fresh basil leaves
1 tbsp, freshly squeezed lemon juice

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 1 lb pork tenderloin sliced into 1-inch medallions with 1 tsp sea salt and 1/2 tsp black pepper. Add pork medallions to the skillet in a single layer and cook for 3-4 minutes per side until golden brown and cooked through. Remove pork from skillet and keep warm.
Step 2: Reduce heat to medium, add 1 tbsp olive oil and 5 thinly sliced garlic cloves to the skillet. Sauté garlic for 1-2 minutes until fragrant but not browned.
Step 3: Add 6 cups fresh spinach to the skillet, season with 1/2 tsp sea salt and 1/2 tsp black pepper. Toss and cook for 2-3 minutes until spinach is wilted.
Step 4: Return pork medallions to the skillet, sprinkle 1/3 cup chopped fresh basil leaves and drizzle 1 tbsp freshly squeezed lemon juice over the top. Toss gently to combine and heat through for 1 minute before serving.