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Pork Tenderloin with Garlic-Orange Vinaigrette and Sauteed Spinach


A company-worthy meal doesn't have to take hours. Here, quick-cooking spinach and a no-cook vinaigrette dress up a pork tenderloin.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2008


  • 4 tablespoons olive oil
  • 2 pork tenderloins (about 1 pound each), trimmed and patted dry
  • Coarse salt and ground pepper
  • 1/4 cup orange juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 garlic clove
  • 4 bunches flat-leaf spinach (about 2 pounds total), thick stems removed, washed well


  1. In a large skillet, heat 1 tablespoon oil over medium; season pork with salt and pepper. Add pork to skillet, and cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 145 degrees, 20 to 25 minutes (reduce heat if pork browns too quickly). Transfer pork to a plate, and cover loosely with aluminum foil; let rest 5 to 10 minutes (reserve skillet).

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

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

Cook's Notes

For a fast, perfectly creamy vinaigrette, put ingredients in a blender, cover, and give them a whirl.

Reviews Add a comment

  • acorazzari
    8 JAN, 2012
    This is easy, fast and terrific. I have used this sauce on salmon and chicken dishes as well. It has become a regular in our house! Can even use it for salad dressing.
  • kgibson9
    2 SEP, 2011
    this is one of the best dishes ive ever made! so different than the usual dinner in our house. i usually use recipes more like guidelines, so with this one i made the pork w the sauce following the recipe to a T, but i omit the greens and serve the pork instead with rice pilaf (also martha's) and sauted seasonal veggies. sounds basic but serious winner here.
  • Sallyve
    22 APR, 2008
    This was delicious and easy. We cooked the tenderloin on our grill. The sauce was wonderful and went well w the spinach. Also served it w basmati rice.
  • Jaime_Van_Echo
    14 APR, 2008
    I made this very quickly. The ingredients are few and the end meal is delicious. My 2 year old ate it up and my husband was extremely happy. I didn't have enough spinach at home, so I steamed some carrots and sauteed a few mushrooms to add to the dish. I also made garlic pan roasted potatoes as a side I saw in a Martha cookbook years ago. I'd make this for a group if I wanted to have a lot of time to spend with my guests. All thumbs up from this family.
  • guff
    6 APR, 2008
    My husband and I love this recipe. We don't use a whole tenderloin, instead we use boneless chops! So good!
  • rachelsmith
    29 FEB, 2008
    This took longer to cook than stated, but my husband and guests loved it! Especially the vinaigrette, which I also served over roasted salmon that was delicious!