• Preheat oven to 450°F.

Roasted Garlic

• Cut each clove of garlic in half and place on top of a piece of tin foil. Drizzle with olive oil. Form a foil pouch around the garlic, leaving the top open slightly. Place directly on the oven rack, opening side up, and roast until the garlic is tender (about 12-15 minutes). Use a fork to smash the garlic and set aside.

Pork Loin

• Heat olive oil in a skillet over medium-high heat. Add the pork loin to the hot skillet and sear until golden brown on each side, approximately 8-10 minutes per side. Season with salt and black pepper, to taste. Remove from skillet and transfer the pork loin to a baking sheet. Reserve the skillet.
• Place the baking sheet into the oven and roast until the pork reaches an internal temperature of 145°, about 20-25 minutes. Remove from the oven. Tent to keep warm and set aside.

Cream Sauce

• To the skillet, over medium-high heat, add half & half, chicken broth, and flour. Stir until it thickens, and scrape up any brown bits from the bottom of the pan with a spatula. Add oregano and grated cheese to skillet and whisk until cheese is completely melted, approximately 3-4 minutes.
• Reduce heat to just below medium and add the roasted garlic, sun-dried tomatoes, baby spinach, and cayenne. Simmer for 3-4 minutes, stirring occasionally, or until tomatoes are softened and the spinach wilts.
• Slice pork loin into 1-inch pieces and drizzle cream sauce over the top.
• Serve immediately.