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.

  • Prep:
  • Total Time:
  • Servings: 4
Pork Tenderloin with Garlic-Orange Vinaigrette and Sauteed Spinach

Source: Everyday Food, March 2008

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

  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 Note

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

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