Pork Tenderloin with Garlic-Orange Vinaigrette and Sauteed Spinach
A company-worthy meal doesn't have to involve hours of kitchen complication. Pork tenderloin gets a vinaigrette of orange juice and garlic. Sauteed spinach, for a side dish, is ready after a flash in the pan.
- 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
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).
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.
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.