Thursday, February 21, 2013

Pork Tenderloin with Sauteed Spinach

Tonya prepared this delicious sounding dinner!  With a preparation time of 35 minutes, it is a weeknight dinner option!

Pork Tenderloin with Sauteed Spinach


  • 4 tablespoons olive oil, divided
  • 1 pound pork tenderloin
  •  coarse salt and freshly ground pepper, to taste
  • 1/4 cup orange juice
  • 2 tablespoons Dijon mustard
  • 1 teaspoon ginger, minced
  • 1 tablespoon honey
  • 1/2 teaspoon garlic, minced
  • 10 ounces fresh spinach


[1] Heat half of the oil in a large skillet over medium heat until hot but not smoking. Season pork with salt and pepper. Cook pork in hot oil, turning occasionally, for 20-25 minutes or until an instant-read thermometer registers 145 degrees.

[2] Transfer pork to a plate and tent with foil. Wipe out skillet.

[3] Meanwhile, in a blender, combine orange juice, mustard, ginger, honey, garlic and the remaining oil. Season with salt and pepper and blend until smooth. Set aside.

[4] In the same skillet, heat another drop of oil over high heat. Add as much spinach as will fit, tossing until wilted, adding more spinach as there is room, about 5 minutes total. Drain off excess liquid and season spinach with salt and pepper. Serve sliced pork on a bed of spinach, drizzled with vinaigrette.
Prep and cook time: 35 minutes

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