Pork Tenderloin with Garlic-Orange Vinaigrette and Sautéed Spinach

pork tenderloin with orange-garlic vinaigrette

This is a lovely meal that is quick to prepare. The spinach is so tasty cooked in the pan drippings! I use so much spinach that I partially cook it down in a separate pot and then transfer it to the pork skillet to finish cooking it with the drippings. We eat it with either brown basmati rice or roasted potatoes on the side. This recipe is from Everyday Food.

  • Yield: Serves 4
  • 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 (about 1/2 orange)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 2 garlic cloves
  • 4 bunches flat-leaf spinach (about 2 pounds total), thick stems removed, washed well
  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.
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About thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, and Martha Stewart Living.

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