Sunday, March 7, 2010

Pork Tenderloin with Garlic Orange Vinaigrette and Sauteed Spinach

A long, long time ago, I made Pork Tenderloin Medallions in a Port Wine Sauce. It was an amazing dish, but I've lost the recipe. One day I'll recreate it. Today, as I searched for something similar, I ran across this recipe from Everyday Food magazine. I happened to have all the ingredients, including a bunch of spinach that we need to use up.

I didn't have pork tenderloin, rather an almost five pound pork loin roast, so I had to improvise. I cut the roast in half, and stuck half in the freezer. I browned the half roast in oil on all sides as directed, then placed it in a pan and in a 400 degree F oven for about 10 minutes to start. After 10 minutes, I checked the temperature, and just kept roasting until it was done. It ended up roasting for about 35 minutes, then I tented it with foil while I steamed the spinach.

This is delicious and savory, and the spinach is a perfect accompaniment.




Pork Tenderloin with Garlic Orange Vinaigrette and Sauteed Spinach
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
2 tablespoons Dijon mustard
1 tablespoon honey
1 garlic clove
4 bunches flat-leaf spinach (about 2 pounds total), thick stems removed, washed well

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).

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.

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.

2 comments:

A Year on the Grill said...

I have indeed saved this, and you will be seeing it soon... I love pork tenderloin, and the orange sauce sounds fabulous!

Bob said...

I love the sound of that sauce! Looks fantastic.

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