Honey-Glazed Pork with Wilted Greens
- Number of Servings: 4
Ingredients
2 tsp - Dijon Mustard3 1/2 Tbsp - red wine vinegar4 Tbsp - raw honey1 large clove - garlic1 Tsp - fresh rosemary (coarsely chopped)1 Tbsp plus 4 tsp - olive oil1 3/4 lbs - pork tenderloin3/4 tsp - salt (coarse)to taste - Ground Pepper4 cups - Escarole4 cups - Spinach
Makes four (4) servings
1. Preheat oven to 375 degrees.
2. Make glaze: In small bowl, whisk 1 tsp mustard, 2 Tbsp honey, garlic, rosemary and 2 tsp olive oil.
3. Place pork tenderloin in a shallow baking disk; pour glaze over pork, turning over to coat evenly. Sprinkle with 1/2 tsp salt; season with pepper.
4. Roast in oven, spooning glaze over pork occasionally, until thickest part of port reaches 155 degrees (takes about 30-35 minutes). remove from oven; let pork rest until pork reaches 160 degrees (about 10 minutes).
5. While pork is cooking, make vinaigrette. In a small bowl, combine remaining 2 Tbsp honey, 1 1/2 Tbsp vinegar, and 1 tsp mustard. Whisk until honey is dissolved. Slowly whisk in 1 Tbsp olive oil until emulsified. Whisk in any accumulated cooking juices from baking dish (if desired).
6. Heat remaining 2 tsp olive oil in 12 inch sautee pan over medium-high heat. Add escarole, spinach, and splash of water.; cook until greens are slightly wilted, about 1 1/2 minutes.
7. Add vinaigrette and remaining 1/4 teaspoon salt to pan with greens stirring just enough to coat greens (30 seconds). Remove from heat; divide into 4 serving plates.
8. Slice pork into 1/2 thick pieces and arrange with greens. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user KWYDRINSKI.
1. Preheat oven to 375 degrees.
2. Make glaze: In small bowl, whisk 1 tsp mustard, 2 Tbsp honey, garlic, rosemary and 2 tsp olive oil.
3. Place pork tenderloin in a shallow baking disk; pour glaze over pork, turning over to coat evenly. Sprinkle with 1/2 tsp salt; season with pepper.
4. Roast in oven, spooning glaze over pork occasionally, until thickest part of port reaches 155 degrees (takes about 30-35 minutes). remove from oven; let pork rest until pork reaches 160 degrees (about 10 minutes).
5. While pork is cooking, make vinaigrette. In a small bowl, combine remaining 2 Tbsp honey, 1 1/2 Tbsp vinegar, and 1 tsp mustard. Whisk until honey is dissolved. Slowly whisk in 1 Tbsp olive oil until emulsified. Whisk in any accumulated cooking juices from baking dish (if desired).
6. Heat remaining 2 tsp olive oil in 12 inch sautee pan over medium-high heat. Add escarole, spinach, and splash of water.; cook until greens are slightly wilted, about 1 1/2 minutes.
7. Add vinaigrette and remaining 1/4 teaspoon salt to pan with greens stirring just enough to coat greens (30 seconds). Remove from heat; divide into 4 serving plates.
8. Slice pork into 1/2 thick pieces and arrange with greens. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user KWYDRINSKI.
Nutritional Info Amount Per Serving
- Calories: 482.0
- Total Fat: 20.4 g
- Cholesterol: 156.7 mg
- Sodium: 876.8 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 6.4 g
- Protein: 60.6 g
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