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
Instructions 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.
 Transfer pork to a plate and tent with foil. Wipe out skillet.
 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.
 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