One-Pan Pork Tenderloin with Potatoes, Tomatoes and Spinach

Method

1. 1 Mix the cumin, allspice, turmeric, 1 teaspoon paprika, 1 tablespoon olive oil, 2 teaspoons salt, and a generous amount of pepper in a large bowl. Add the pork and coat it thoroughly.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the pork in the center of the pan, turning occasionally, for about 5 minutes.
3. 3 Toss the potatoes with the garlic, remaining tablespoon of oil, remaining 1/2 teaspoon paprika, 1 teaspoon salt, and pepper. Thinly slice half the lemon, quarter those slices, and mix them with the potatoes.
4. 4 Arrange the potatoes along one side of the pork. Add 1/2 cup water, cover, reduce the heat to low, and cook without stirring for 7 to 9 minutes, until the potatoes are almost tender.
5. 5 Put the tomatoes, spinach, capers, 1/2 teaspoon salt, and pepper on the other side of the pork. Cover and cook for another 8 to 10 minutes, until the potatoes are tender, the tomatoes begin to burst, the spinach wilts, and the pork reaches 150°F.
6. 6 Toss the tomatoes, spinach, and capers together. Rest the pork on a cutting board for 5 minutes, then slice it. Serve with the vegetables, lemon wedges, and parsley if desired.