Recipes Ingredients Meat & Poultry Pork Recipes Honey-Glazed Pork with Wilted Greens Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Our honey vinaigrette adds a splash of sweetness to the greens. Ingredients 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 Directions 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. 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. 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. 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. 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. 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. Rate it Print