Honey-Glazed Pork with Wilted Greens


Our honey vinaigrette adds a splash of sweetness to the greens.


  • 2 teaspoons Dijon mustard

  • 3 ½ 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 ¾ pounds pork tenderloin (about 2)

  • ¾ teaspoon coarse salt

  • Freshly ground pepper

  • 1 large fennel bulb, trimmed and sliced lengthwise into thin strips

  • ½ head escarole, cut into 2-inch strips

  • ½ pound spinach, washed well


  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. 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. 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. 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 in1 tablespoon oil until emulsified. Whisk in any accumulated cooking juices from baking dish, if desired.

  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. 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.

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