I love to mix things up and this recipe certainly caught my attention. It combined a lot of ingredients I absolutely adore, but had never thought to combine. And as an added bonus, the left-over orange juice came in super handy for the cold that Aquaman gave me! Thanks darling.
Ingredients:
- 4 Tablespoons Olive Oil, divided
- 2 – about 1 lb. each, Pork Tenderloins, trimmed and patted dry
- ¼ Cup of O.J.
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Honey
- 2 cloves of Garlic, minced or pressed
- 4 Bunches – just about 2 Pounds Baby Spinach
- Salt & Pepper
Source: www.delish.com
Preparation:
In a large skillet, heat 1 tablespoon of Olive Oil over medium heat. Season the Pork Tenderloins with Salt and Pepper. *I was unable to find 2 – 1lb. Tenderloins, so in my resourcefulness, I cut a 2lb Tenderloin in half length wise. I cut each half in half again to make it easier to fit in the skillet – just my personal preference.
Add the Tenderloins to the skillet and cook, turning occasionally, until a meat thermometer registers 145 degrees, just about 20-25 minutes. If the Pork cooks too quickly, reduce the heat. Transfer the Pork to a plate and tent loosely with foil and let rest 10-15 minutes. Make sure to reserve the skillet.
Next make the vinaigrette. In a blender, or food processor, combine the O.J., Mustard, Honey, Garlic and 2 tablespoons Olive Oil. Season the vinaigrette with Salt and Pepper and blend until smooth – set aside.
In the same skillet, heat the remaining 1 tablespoon of Olive Oil over high heat. Add as much of the Spinach that fits, toss until wilted, adding more as there is room-just about 3-5 minutes total. Drain off the excess liquid and season the Spinach with Salt and Pepper.
To serve, slice the pork and lay on a bed of the wilted Spinach and drizzle with the vinaigrette.
So lovely! The flavors literally meld together and create the perfect dish. If you love pork, this is a recipe you don’t want to miss.
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