Pork Tenderloin with Garlic-Orange Vinaigrette and Sauteed Spinach
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Everyday Food, March 2008
- Prep Time 35 minutes
- Total Time 35 minutes
- Yield Serves 4
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Ingredients
- 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
Directions
- 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.
Cook's Note
For a fast, perfectly creamy vinaigrette, put ingredients in a blender, cover, and give them a whirl.
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.
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.
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.
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.
My husband and I love this recipe. We don't use a whole tenderloin, instead we use boneless chops! So good!
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!