Rating: 3.35 stars
23 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 0

A company-worthy meal doesn't have to take hours. Here, quick-cooking spinach and a no-cook vinaigrette dress up a pork tenderloin.

Everyday Food, March 2008

Gallery

Recipe Summary test

prep:
35 mins
total:
35 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

    Advertisement
  • 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 Notes

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

Advertisement

Reviews (6)

23 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 0
Rating: Unrated
01/08/2012
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.
Rating: 5 stars
09/02/2011
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.
Rating: Unrated
04/22/2008
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.
Advertisement
Rating: Unrated
04/14/2008
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.
Rating: Unrated
04/06/2008
My husband and I love this recipe. We don't use a whole tenderloin, instead we use boneless chops! So good!
Rating: Unrated
02/29/2008
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!
Advertisement