Smokey Pork Tenderloin with seasonal vegetables

This was my first time making pork tenderloin in the summer when we flew to England we took a sweet lady Jean with us and she had made some and was snacking on it at the airport, hubby and the kids liked it. Later she brought some over to the house for me to cook. I had purchased some peat smoked salt in Scotland and figured it would go well with this. Its a nice cut of meat very moist and paired well with rice and sautéed vegetables. I added some tomatoes to make a little of a sauce. 

Ingredients:

• one small pork tenderloin 
• 2 cloves of chopped garlic 
• a couple of pinches of smoked peat sea salt - I got this on the Isle of Skype Scotland 
• one small sweet pepper chopped
• 3 cups of spinach or any in season greens 
• 2 small tomatoes chopped
• pinch of pepper
• a dash of Italian herbs
• 1/2 a red onion chopped

Method:

1. heat a little olive oil and brown the pork about 5 minutes then add the onion and garlic, coat with Italian herbs and the smoked salt and cover 
2. in another pan saute 1/4 of the red onion and a clove of garlic with the red pepper 
3. add the spinach a little at a time to reduce down and the tomato for 7 minutes 
4. cook the pork adding a little water 1/4 cup for about 30 minutes until cooked and tender 
5. slice and serve with rice and the sauteed peppers and spinach 

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