I have a thing about citrus. A kind of obsession I suppose. While lime and lemon are my main addiction, orange will do in some cases, like for this recipe.
Spinach really benefits from the brightness of the orange in the vineagrette and while it goes wonderful with the pork, I love this using baked or grilled or even just sauteed chicken breasts as well.
PORK AND SPINACH WITH ORANGE VINEAGRETTE
4 T olive oil, divided
salt and pepper
2 lbs pork tenderloin or pork loin roast
1/4 cup orange juice
2 T Dijon mustard
1 T honey
1 garlic clove
about 2 lbs fresh spinach
Heat 1 T of the oil in an oven safe skillet over medium heat. Season pork with salt and pepper and sear on all sides. Place in skillet in oven and bake at 400 degrees for about 20-30 minutes, or until reaches 145 degrees. (If using pork loin roast instead of tenderloin it may take just a little longer)
If you don’t have an oven safe skillet, just transfer pork to a baking pan, or skip searing step all together and just bake.
While pork is baking, make vinaigrette Combine the orange juice, mustard, honey, garlic, and 2 T of the oil in a blender. Season with salt and pepper, and process until smooth. Set aside.
When pork is done remove from oven and tent with foil to rest before slicing.
Heat remaining 1 T oil in a skillet over medium high heat.
Cut thick stems off spinach and wash and dry.
Add to hot pan and toss frequently to wilt. Drain off any liquid and season with salt and pepper. Slice pork and serve with spinach and pour vinaigrette over both or serve on the side.
Recipe source: Everyday Food
Ingredients
- 4 T olive oil, divided
- salt and pepper
- 2 lbs pork tenderloin or pork loin roast
- 1/4 cup orange juice
- 2 T Dijon mustard
- 1 T honey
- 1 garlic clove
- about 2 lbs fresh spinach
Instructions
- Heat 1 T of the oil in an oven safe skillet over medium heat. Season pork with salt and pepper and sear on all sides. Place in skillet in oven and bake at 400 degrees for about 20-30 minutes, or until reaches 145 degrees. (If using pork loin roast instead of tenderloin it may take just a little longer)
- If you don't have an oven safe skillet, just transfer pork to a baking pan, or skip searing step all together and just bake.
- While pork is baking, make vinaigrette Combine the orange juice, mustard, honey, garlic, and 2 T of the oil in a blender. Season with salt and pepper, and process until smooth. Set aside.
- When pork is done remove from oven and tent with foil to rest before slicing.
- Heat remaining 1 T oil in a skillet over medium high heat.
- Cut thick stems off spinach and wash and dry.
- Add to hot pan and toss frequently to wilt. Drain off any liquid and season with salt and pepper. Slice pork and serve with spinach and pour vinaigrette over both or serve on the side.
