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Honey-Glazed Pork with Wilted Greens

Return to Healthy Honey Menu.

  • yield: Serves 4
Photography: Tina Rupp

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Ingredients

  • 2 teaspoons Dijon mustard
  • 3 1/2 tablespoons red-wine vinegar
  • 4 tablespoons raw honey
  • 1 large garlic clove, finely chopped
  • 1 teaspoon coarsely chopped fresh rosemary
  • 1 tablespoon plus 4 teaspoons olive oil
  • 1 3/4 pounds pork tenderloin (about 2)
  • 3/4 teaspoon coarse salt
  • Freshly ground pepper
  • 1 large fennel bulb, trimmed and sliced lengthwise into thin strips
  • 1/2 head escarole, cut into 2-inch strips
  • 1/2 pound spinach, washed well

Directions

  1. Step 1

    Preheat oven to 375 degrees. Make glaze: In a small bowl, whisk together 1 teaspoon mustard, 2 tablespoons vinegar, 2 tablespoons honey, garlic, rosemary, and 2 teaspoons oil.

  2. Step 2

    Place pork tenderloins in a shallow baking dish; pour glaze over pork, turning to coat evenly. Sprinkle with 1/2 teaspoon salt; season with pepper.

  3. Step 3

    Roast in oven, spooning glaze over pork occasionally, until thickest part of pork reaches 155 degrees on an instant-read thermometer, 30 to 35 minutes. Remove from oven; let rest until pork reaches 160 degrees, about 10 minutes.

  4. Step 4

    Meanwhile, make vinaigrette: In a small bowl, combine remaining 2 tablespoons honey, 1 1/2 tablespoons vinegar, and 1 teaspoon mustard. Whisk until honey is dissolved. Slowly whisk in 1 tablespoon oil until emulsified. Whisk in any accumulated cooking juices from baking dish, if desired.

  5. Step 5

    Heat remaining 2 teaspoons oil in a 12-inch saute pan over medium-high heat. Add fennel, escarole, spinach, and a splash of water; cook until greens are slightly wilted, about 1 1/2 minutes.

  6. Step 6

    Add vinaigrette and remaining 1/4 teaspoon salt to pan, stirring just to coat greens, about 30 seconds. Remove from heat; divide among four serving plates. Slice pork about 1/2 inch thick; arrange alongside greens. Serve immediately.

Source
Martha Stewart Living, September 2003

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Reviews (3)

  • nutellacrepe 20 May, 2008

    I braised the pork instead of roasting it to avoid heating up the kitchen. When braising you wind up with a dark, complex pan sauce reminiscent of a syrupy balsamic vinegar. To braise: sear the tenderloin on three sides, 2 minutes per side. Reduce heat and add glaze. Stir glaze around and coat the tenderloin. Cover and let cook for 15-30 minutes; follow temperature guidelines from recipe. While pork rests, reduce pan sauce and add slip of butter to thicken. Sauce is good on broccoli.

  • nutellacrepe 20 May, 2008

    I braised the pork instead of roasting it to avoid heating up the kitchen. When braising you wind up with a dark, complex pan sauce reminiscent of a syrupy balsamic vinegar. To braise: sear the tenderloin on three sides, 2 minutes per side. Reduce heat and add glaze. Stir glaze around and coat the tenderloin. Cover and let cook for 15-30 minutes; follow temperature guidelines from recipe. While pork rests, reduce pan sauce and add slip of butter to thicken. Sauce is good on broccoli.

  • nutellacrepe 20 May, 2008

    I braised the pork instead of roasting it to avoid heating up the kitchen. When braising you wind up with a dark, complex pan sauce reminiscent of a syrupy balsamic vinegar. To braise: sear the tenderloin on three sides, 2 minutes per side. Reduce heat and add glaze. Stir glaze around and coat the tenderloin. Cover and let cook for 15-30 minutes; follow temperature guidelines from recipe. While pork rests, reduce pan sauce and add slip of butter to thicken. Sauce is good on broccoli.