2-3 large cloves garlic, minced
2 tsp salt
1/2 tsp rosemary
1/2 tsp thyme
1/8 tsp powdered allspice
3 tbs olive oil
1 1 lb pork tenderloin (double the marinade recipe if using a tenderloin 3lb or more, and be sure to alter the roast time accordingly!)
For the gnocchi, just cook it according to the package directions. Drain, and toss with some olive oil, salt, pepper, and red pepper flakes for some heat. If you don't like spicy, just add some rosemary or thyme to help all the flavors unify.
Put a tablespoon of butter in a pot. Add a 6-10oz package of fresh baby spinach. Squeeze some lemon juice over the top, about 1/4 of a lemon. Add a pinch of nutmeg, some salt and pepper to taste, and cook, stirring, over medium heat until the leaves have wilted. Remember that spinach looses a lot of volume when you cook it, so prepare accordingly to the number of guests. My boyfriend and I can finish off a 10 oz bag of spinach in one meal, but we love spinach. A lot.
This dinner goes very well with a dry white wine, or even a light red like a Beaujolais. For dessert, I'd have an apple tart (a great one to be added soon!). Enjoy!