Ingredients Jump to Instructions ↓

  1. 4 Tbs. olive oil

  2. 2 pork tenderloins (about 1 lb. each) trimmed and patted dry

  3. coarse salt and black pepper

  4. 1/4c orange juice

  5. 2Tbs Dijon mustard

  6. 1 Tbs. honey

  7. 1 garlic clove

  8. 4 bunches flat-leaf spinach (2lbs total)thick stems removed,washed well

Instructions Jump to Ingredients ↑

  1. In a large skillet,heat 1 Tbs. oil over medium;season pork with salt and pepper. Add pork to skillet,and cook,turn occasionally till thermometer reads 145,20-25 min(reduce heat if pork browns too quickly). Transfer pork to plate,and cover loosely with aluminum foil;let rest 5-10 mins(reserve skillet)

  2. Mreanwhile,in a blender,combine orange juice,mustard,honey,garlic and 2 Tbs oil. Season with salt and pepper and blend till smooth;set vinaigrette aside.

  3. In reserved skillet(if bottom of skillet is blackened,use new one) heat remaining Tbs oil over high. Add as much spinach as will fit;toss until wilted,adding more spinach as there is room,3-5 mins. total Drain off excess liquid,and season spinach with salt and pepper. Slice pork and drizzle with vinaigrette;serve with spinach.


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