Pork Tenderloin with Garlic-Orange Vinaigrette and Sautéed Spinach Recipe

Pork Tenderloin with Garlic-Orange Vinaigrette and Sautéed Spinach Recipe

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.

Preparation: 35 minutes
Cooking: 35 minutes
Total: 1 hour 10 minutes



  • 4tbspolive oil
  • 2pork tenderloins
  • coarse salt and ground pepper
  • ¼cuporange juice
  • 2tbspdijon mustard
  • 1tbsphoney
  • 1clovegarlic
  • 4bunchflat leaf spinach


  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 F. This takes about 20 to 25 minutes (reduce heat if pork browns too quickly).

  2. Transfer pork to a plate, and cover loosely with aluminum foil; let rest 5 to 10 minutes (reserve skillet).

  3. 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.

  4. 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.

  5. Drain off excess liquid, and season spinach with salt and pepper. Slice pork and drizzle with vinaigrette; serve with spinach.


  • Calories: 534.04kcal
  • Fat: 24.10g
  • Saturated Fat: 5.11g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 13.49g
  • Polyunsaturated Fat: 3.49g
  • Carbohydrates: 20.20g
  • Fiber: 8.33g
  • Sugar: 7.13g
  • Protein: 62.53g
  • Cholesterol: 164.13mg
  • Sodium: 1481.77mg
  • Calcium: 369.22mg
  • Potassium: 2963.76mg
  • Iron: 12.12mg
  • Vitamin A: 1597.05µg
  • Vitamin C: 103.57mg
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