Castilian Roast Pork Supper

1. FINAL MENU

• Name of the meal: Castilian Roast Pork Supper
• Cuisine type: Spanish
• Serve time: 17:00

This compact Spanish supper presents a pimentón- and garlic-rubbed roasted pork tenderloin as a savory centerpiece, oven-roasted rosemary potatoes for caramelized texture and flavor that hold briefly at table temperature, and a finish-to-order garlic sautéed spinach for brightness. The menu is intentionally oven-forward and low-attention so a single cook can complete everything from a cold start within the allotted window and serve all components hot at 17:00.

• Pork Tenderloin al Pimentón (Solomillo de Cerdo al Pimentón)
• Patatas Asadas al Romero y Pimentón
• Garlic Sautéed Spinach (Espinacas Salteadas con Ajo)

2. FULLY EXECUTABLE RECIPES

Pork Tenderloin al Pimentón (Solomillo de Cerdo al Pimentón)

Equipment

• Oven, preheat to 200°C (conventional)
• Medium rimmed roasting pan or baking dish, 26 x 20 cm
• Instant-read thermometer
• Small mixing bowl
• Whisk or fork
• Tongs or hands for rubbing
• Aluminum foil
• Cutting board and chef’s knife

Ingredients (4 servings)

• 1.00 kg pork tenderloin, trimmed of silver skin
• 30 ml extra-virgin olive oil ⁺
• 3 cloves garlic (≈12 g), peeled and minced ⁺
• 9 g pimentón dulce (smoked sweet paprika) ⁺
• 1 tsp dried oregano (≈1 g)
• 15 ml sherry vinegar (or 15 ml red wine vinegar + 1/4 tsp granulated sugar) — Dry Goods / Pantry
• 8 g fine sea salt
• 2 g freshly ground black pepper (about 1 tsp)
• 1 tsp ground cumin (≈2 g) — optional in rub

Practical substitutions:

• If pork tenderloin is unavailable use a 900–1000 g pork loin, trimmed and tied; increase roast time by 5–10 minutes and rely on thermometer.
• If sherry vinegar is not on hand use red wine vinegar + 1/4 tsp granulated sugar.

Cooking / Baking

• Oven: 200°C (conventional).
• Roast time: 25 minutes from cold oven placement.
• Target internal temperature: 63°C (145°F). Rest 10–15 minutes tented before slicing.
• Total active cook time (hands-on before oven): ~8 minutes. In-oven: 25 minutes. Rest: 10–15 minutes.

Instructions

1. Preheat oven to 200°C and place a rack in middle position.
2. In the small bowl whisk together 30 ml olive oil, minced garlic (3 cloves), pimentón (6 g of the 9 g if you reserve some for potatoes), dried oregano, sherry vinegar, salt (8 g), black pepper (2 g) and cumin (if using) until a paste forms.
3. Pat pork dry on all sides with paper towels. Rub the paste evenly over the pork using tongs or hands so all surfaces are coated.
4. Place pork in the 26 x 20 cm roasting pan. Slide the pan into the preheated oven. Roast 25 minutes, checking with an instant-read thermometer at the thickest part after 20 minutes; remove when thermometer reads 63°C (145°F).
5. Remove pork, tent loosely with foil, and allow to rest 10–15 minutes. Reserve any pan juices; slice into 1–1.5 cm medallions immediately before serving and spoon resting juices over slices.

Total cook time: 25 minutes (oven). Rest 10–15 minutes.

Patatas Asadas al Romero y Pimentón

Equipment

• Large rimmed baking sheet (40 x 30 cm)
• Large mixing bowl
• Oven (200°C)
• Spatula or tongs

Ingredients (4 servings)

• 800 g baby potatoes (or 800 g Yukon Gold potatoes, cut into ~3 cm pieces) — Produce
• 30 ml extra-virgin olive oil ⁺
• 2 cloves garlic (≈8 g), peeled and lightly smashed ⁺
• 3 g pimentón dulce (smoked sweet paprika) ⁺
• 1 tsp fresh rosemary leaves, chopped (≈1 g) (or 1/2 tsp dried)
• 9 g fine sea salt
• 1 g freshly ground black pepper (about 1/2 tsp)
• 5 g fresh parsley, chopped (optional garnish) ⁰

Practical substitutions:

• If baby potatoes are not available use Yukon Gold or red potatoes cut to similar size for even roasting.
• If fresh rosemary is not available use 1/2 tsp dried rosemary.

Cooking / Baking

• Oven: 200°C (same temperature as pork).
• Roast time: 40 minutes total, turn once at ~20 minutes.
• Total hands-on to prep and toss: ~8 minutes.

Instructions

1. Place oven rack in middle and confirm oven at 200°C.
2. In the mixing bowl combine potatoes with 30 ml olive oil, smashed garlic cloves, pimentón (3 g), chopped rosemary, salt (9 g) and pepper (1 g). Toss to coat evenly.
3. Spread potatoes cut-side down in a single layer on the 40 x 30 cm rimmed baking sheet, leaving space between pieces.
4. Roast in the oven for 40 minutes total. At ~20 minutes use a spatula or tongs to flip potatoes so both sides brown. Continue roasting until edges are deep golden and tender.
5. Remove from oven, discard or remove the smashed garlic pieces, scatter optional parsley (5 g) and toss once. Hold at room temperature for up to 15 minutes before serving.

Total cook time: 40 minutes.

Garlic Sautéed Spinach (Espinacas Salteadas con Ajo)

Not dairy-free: butter.

Equipment

• Large sauté pan or skillet, 30 cm / 12-inch with lid available
• Tongs
• Stove set to medium-high

Ingredients (4 servings)

• 400 g fresh baby spinach — Produce
• 15 ml extra-virgin olive oil ⁺
• 20 g unsalted butter — Dairy
• 2 cloves garlic (≈8 g), thinly sliced ⁺
• 4 g fine sea salt
• 0.5 g freshly ground black pepper (about 1/4 tsp)
• 10 g fresh parsley, chopped (optional garnish) ⁰

Practical substitutions:

• If baby spinach is inconsistent, use Swiss chard (remove stems and sauté stems briefly before adding leaves).

Cooking / Baking

• Heat: medium-high stovetop.
• Active cook time: ~3–4 minutes start-to-finish.
• Finish-to-order: cook last so spinach is served hot and glossy at 17:00.

Instructions

1. Heat the 30 cm skillet over medium-high heat for 1 minute.
2. Add 15 ml olive oil and 20 g butter. Once butter melts and foams, add sliced garlic and sauté 20–30 seconds until fragrant but not browned.
3. Immediately add spinach in two batches, tossing with tongs to wilt each batch before adding the next. Sprinkle salt (4 g) and pepper (0.5 g).
4. If needed, cover 20 seconds to help steam/wilt, then uncover and toss again. Total time from first addition of spinach to finished should be about 3–4 minutes.
5. Transfer spinach to a warmed serving bowl and sprinkle optional parsley (10 g) if using. Serve immediately.

Total cook time: 3–4 minutes active.

3. LINEAR TIMELINE (16:20–17:00)

• 16:20: (All) Preheat oven to 200°C and position a rack in middle; assemble sheet pan and roasting pan on the counter.
• 16:20: (Patatas) Wash and halve (or cut) 800 g potatoes; place in large bowl and toss with 30 ml olive oil, 2 smashed garlic cloves, 3 g pimentón, 1 tsp rosemary, 9 g salt and 1 g pepper; spread single layer on the 40 x 30 cm sheet pan and place in oven (40 min roast).
• 16:25: (Pork) While potatoes begin roasting, combine pork rub: 30 ml olive oil, 3 minced garlic cloves, 6 g pimentón, 1 tsp oregano, 15 ml sherry vinegar, 8 g salt, 2 g pepper and cumin (if using) in a small bowl; pat 1.00 kg pork dry, rub evenly and place in 26 x 20 cm roasting pan; slide pork into oven alongside potatoes (25 min roast).
• 16:45: (Pork) Check pork with instant-read thermometer; when it reads 63°C (145°F) remove pork from oven (expected now) and tent loosely with foil to rest 10–15 minutes.
• 16:40: (Patatas) At ~20 minutes elapsed, open oven and use tongs/spatula to flip potatoes for even browning; return sheet pan to oven to finish remaining time (this step occurs during pork roasting).
• 16:50: (Pork) Pork is resting; while it rests confirm potatoes are continuing to roast and remove any garlic pieces from potatoes' surface if they are very browned.
• 16:56: (Spinach) Place 30 cm skillet on medium-high heat; add 15 ml olive oil and 20 g butter to pan.
• 16:57: (Spinach) When butter foams, add 2 sliced garlic cloves and sauté 20–30 seconds; immediately add spinach in two batches and toss until wilted (3–4 minutes total). Season with 4 g salt and 0.5 g pepper; transfer spinach to serving bowl and keep warm.
• 16:59: (Pork) Slice rested pork into 1–1.5 cm medallions on cutting board and arrange on serving platter; spoon any resting juices over slices.
• 16:59: (Patatas) Remove sheet pan from oven (40 minutes total). Transfer potatoes to serving dish, discard or remove smashed garlic pieces, scatter optional parsley if using and toss once.
• 17:00: (Service) Place all three components on the table and serve.

4. CONSOLIDATED SHOPPING LIST

Produce

• 800 g baby potatoes (or 800 g Yukon Gold potatoes), halved
• 400 g fresh baby spinach
• 7 cloves garlic (≈28 g) ⁺
• 15 g fresh parsley (optional garnish) ⁰
• 1 tsp fresh rosemary leaves (≈1 g)

Meat / Seafood

• 1.00 kg pork tenderloin (trimmed)

Dairy

• 20 g unsalted butter

Dry Goods / Pantry

• 75 ml extra-virgin olive oil total ⁺
• 12 g pimentón dulce (smoked sweet paprika) total ⁺
• 21 g fine sea salt total ⁺
• 3.5 g freshly ground black pepper total ⁺
• 15 ml sherry vinegar (or 15 ml red wine vinegar + 1/4 tsp granulated sugar)
• 1 tsp dried oregano (≈1 g)
• 1 tsp ground cumin (≈2 g) — optional

5. NOTES & ASSUMPTIONS

• Optional table-side items: extra pimentón dulce and extra chopped parsley (both listed as optional in shopping list).
• Global substitutions: sherry vinegar may be substituted with red wine vinegar + 1/4 tsp granulated sugar.
• Child-safety notes: Keep children away from the oven and hot pans when removing or carving; use oven mitts and place hot pans on stable surfaces.
• Explicit timeline risk(s): The tightest execution window is simultaneous oven management (placing and removing the 40-minute potatoes and 25-minute pork) combined with a finish-to-order spinach sauté. The main risk is crowded oven space or slow rack changes which could delay pork's finish and reduce resting time.
• Practical mitigation mindset: Arrange oven racks before starting and test fit both pans cold so you can slide both in simultaneously at 16:20/16:25. Use the instant-read thermometer on the pork rather than relying strictly on clock time. If the oven is cramped, prioritize getting potatoes in first, then insert the pork at 16:25 as scheduled; accept a 10-minute rest for pork if it finishes later.
• The latest safe start time: You can start as late as 16:20 for a 17:00 serve.