How To Make Pork Tenderloin with Garlic-Orange Vinaigrette and Sautéed Spinach
A savory and zesty garlic & orange vinaigrette adds so much complexity to this pork tenderloin recipe, which is then served with a healthy dose of spinach.
Serves:
Ingredients
- 4tbspolive oil
- 2pork tenderloins
- coarse salt and ground pepper
- ¼cuporange juice
- 2tbspdijon mustard
- 1tbsphoney
- 1clovegarlic
- 4bunchflat leaf spinach
Instructions
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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 F. This takes about 20 to 25 minutes (reduce heat if pork browns too quickly).
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Transfer pork to a plate, and cover loosely with aluminum foil; let rest 5 to 10 minutes (reserve skillet).
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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.
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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.
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Drain off excess liquid, and season spinach with salt and pepper. Slice pork and drizzle with vinaigrette; serve with spinach.
Nutrition
- Calories:Â 534.04kcal
- Fat:Â 24.10g
- Saturated Fat:Â 5.11g
- Trans Fat:Â 0.09g
- Monounsaturated Fat:Â 13.49g
- Polyunsaturated Fat:Â 3.49g
- Carbohydrates:Â 20.20g
- Fiber:Â 8.33g
- Sugar:Â 7.13g
- Protein:Â 62.53g
- Cholesterol:Â 164.13mg
- Sodium:Â 1481.77mg
- Calcium:Â 369.22mg
- Potassium:Â 2963.76mg
- Iron:Â 12.12mg
- Vitamin A: 1597.05µg
- Vitamin C:Â 103.57mg
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