Pork Tenderloin with Garlic-Orange Vinaigrette and Wilted Spinach

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.

Balsamic and Wine Glazed Steak plus the Best Green Beans Ever!

Balsamic and Wine Glazed Steak

On my continual quest to incorporate mushrooms into my cooking, I stumbled upon this recipe.  I mean steak, balsamic vinegar, and wine – how can this be wrong?

Ingredients:

• 2 Teaspoons Cooking Oil
• 1 Pound boneless Beef Top Loin or Top Sirloin Steak, cut into ½ - ¾ inch thick strips
• 3 Cloves Garlic, minced
• 1/8 Teaspoon Crushed Red Pepper Flakes
• ¾ Cup dry Red Wine
• 2 Cups sliced, fresh Mushrooms
• 3 Tablespoons Balsamic Vinegar
• 2 Tablespoons Soy Sauce
• 4 Teaspoons Honey
• 2 Tablespoons Butter

Source: Better Homes & Gardens

Preparation:

            In a large skillet, heat Oil over medium-high heat.  Add the Steak strips and reduce the heat until medium.  Cook for 10-13 minutes, or until the Steak reaches desired done-ness, turning meat occasionally.  Once cooked, transfer the Steak to a platter and keep warm.

            Next add the Garlic and Red Pepper to the skillet and cook for 10 seconds and remove skillet from heat.

            Carefully add the Red Wine, return skillet to the heat and boil for 5 minutes or until most of the liquid has evaporated.  Now add the Mushrooms, Vinegar, Soy Sauce, Honey and return mixture to a simmer.  Cook for 4 minutes or until the Mushrooms are tender.  Lastly stir the Butter into the skillet until melted.  Spoon the Sauce over the Steak.  Oh-so-yummy – this dish is hearty with a slight tanginess that is simple, elegant and delicious to boot!

Best Green Beans Ever

So this recipe is courtesy of Aquaman’s mother and I could not be more thankful!  I request it at every holiday and could eat it everyday without fail.  Try it and see if you don’t agree…

Ingredients:

1 Pound Green Beans, ends snapped off, washed and drained

1 Onion, chopped

3 ½ Tablespoons Bacon Pieces

1-2 Tablespoons Liquid Smoke – mesquite variety

Preparation:

            First, bring a large pot of salted water to boil.  Add the Green Beans and boil until tender, about 10-15 minutes.

            Drain the Beans and return to the same pot.  Toss in the Onion, Bacon and Liquid Smoke.  Stir to combine and this side is ready to serve. 

I love the smoky flavor and crunchiness of the Onion.  This dish is almost too good to be true.