Spinach and Cheese-Topped Pork Tenderloin

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil then spinach. Cook, stirring often, until spinach wilts, 2-3 min. Remove the pan from heat. Add cream cheese, cheddar cheese, wilted spinach and garlic to a large bowl. Using a fork, mash together until combined. Season with salt and pepper. Set aside.

Pat pork dry with paper towels, then season with salt and pepper. Cut into 1 1/2-inch-thick medallions. Heat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then pork. (NOTE: For 4 ppl, cook pork in batches, using 1 tbsp oil per batch.) Sear, turning occasionally, until browned all over, 4-5 min.

Transfer pork to an 8x8-inch baking dish (9x13-inch for 4 ppl). Top pork with spinach and cheese topping. Roast in the top of the oven until cheese is golden-brown and pork is cooked through, 8-10 min.**

Meanwhile, reheat the same pan (from step 3) over medium. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 2 tbsp (4 tbsp) butter. Cook, stirring often, until butter melts and green beans are tender-crisp, 1 min. Season with salt and pepper, to taste.

Divide spinach and cheese-topped pork, potatoes and green beans between plates.