Back to Pork Tenderloin with Garlic-Orange Vinaigrette and Sauteed Spinach All Reviews for Pork Tenderloin with Garlic-Orange Vinaigrette and Sauteed Spinach - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Pork Tenderloin with Garlic-Orange Vinaigrette and Sauteed Spinach Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Ingredients Ingredient Checklist 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

Cook’s Notes For a fast, perfectly creamy vinaigrette, put ingredients in a blender, cover, and give them a whirl.

Gallery Pork Tenderloin with Garlic-Orange Vinaigrette and Sauteed Spinach

Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Pork Tenderloin with Garlic-Orange Vinaigrette and Sauteed Spinach

Pork Tenderloin with Garlic-Orange Vinaigrette and Sauteed Spinach

Pork Tenderloin with Garlic-Orange Vinaigrette and Sauteed Spinach

Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Recipe Summary

prep: 35 mins total: 35 mins

Servings: 4

prep: 35 mins

total: 35 mins

prep:

35 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 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

Directions

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.

Cook’s Notes For a fast, perfectly creamy vinaigrette, put ingredients in a blender, cover, and give them a whirl.

Cook’s Notes

For a fast, perfectly creamy vinaigrette, put ingredients in a blender, cover, and give them a whirl.

Reviews (6)

 Add Rating & Review     23 Ratings   5 star values:        4    4 star values:        4    3 star values:        11    2 star values:        4    1 star values:        0

Reviews (6)

Add Rating & Review     23 Ratings   5 star values:        4    4 star values:        4    3 star values:        11    2 star values:        4    1 star values:        0

Add Rating & Review

23 Ratings 5 star values: 4 4 star values: 4 3 star values: 11 2 star values: 4 1 star values: 0

23 Ratings 5 star values: 4 4 star values: 4 3 star values: 11 2 star values: 4 1 star values: 0

23 Ratings 5 star values: 4 4 star values: 4 3 star values: 11 2 star values: 4 1 star values: 0

  • 5 star values: 4 4 star values: 4 3 star values: 11 2 star values: 4 1 star values: 0

    Martha Stewart Member     Rating: Unrated       01/08/2012   This is easy, fast and terrific. I have used this sauce on salmon and chicken dishes as well. It has become a regular in our house! Can even use it for salad dressing.  

Martha Stewart Member     Rating: 5 stars       09/02/2011   this is one of the best dishes ive ever made! so different than the usual dinner in our house. i usually use recipes more like guidelines, so with this one i made the pork w the sauce following the recipe to a T, but i omit the greens and serve the pork instead with rice pilaf (also martha's) and sauted seasonal veggies. sounds basic but serious winner here.  

Martha Stewart Member     Rating: Unrated       04/22/2008   This was delicious and easy. We cooked the tenderloin on our grill. The sauce was wonderful and went well w the spinach. Also served it w basmati rice.  

Martha Stewart Member     Rating: Unrated       04/14/2008   I made this very quickly. The ingredients are few and the end meal is delicious. My 2 year old ate it up and my husband was extremely happy. I didn't have enough spinach at home, so I steamed some carrots and sauteed a few mushrooms to add to the dish. I also made garlic pan roasted potatoes as a side I saw in a Martha cookbook years ago. I'd make this for a group if I wanted to have a lot of time to spend with my guests. All thumbs up from this family.  

Martha Stewart Member     Rating: Unrated       04/06/2008   My husband and I love this recipe. We don't use a whole tenderloin, instead we use boneless chops! So good!  

Martha Stewart Member     Rating: Unrated       02/29/2008   This took longer to cook than stated, but my husband and guests loved it! Especially the vinaigrette, which I also served over roasted salmon that was delicious!

    Martha Stewart Member

    Rating: Unrated 01/08/2012

This is easy, fast and terrific. I have used this sauce on salmon and chicken dishes as well. It has become a regular in our house! Can even use it for salad dressing.

Rating: Unrated

Rating: 5 stars 09/02/2011

this is one of the best dishes ive ever made! so different than the usual dinner in our house. i usually use recipes more like guidelines, so with this one i made the pork w the sauce following the recipe to a T, but i omit the greens and serve the pork instead with rice pilaf (also martha’s) and sauted seasonal veggies. sounds basic but serious winner here.

Rating: 5 stars

Rating: Unrated 04/22/2008

This was delicious and easy. We cooked the tenderloin on our grill. The sauce was wonderful and went well w the spinach. Also served it w basmati rice.

Rating: Unrated 04/14/2008

I made this very quickly. The ingredients are few and the end meal is delicious. My 2 year old ate it up and my husband was extremely happy. I didn’t have enough spinach at home, so I steamed some carrots and sauteed a few mushrooms to add to the dish. I also made garlic pan roasted potatoes as a side I saw in a Martha cookbook years ago. I’d make this for a group if I wanted to have a lot of time to spend with my guests. All thumbs up from this family.

Rating: Unrated 04/06/2008

My husband and I love this recipe. We don’t use a whole tenderloin, instead we use boneless chops! So good!

Rating: Unrated 02/29/2008

This took longer to cook than stated, but my husband and guests loved it! Especially the vinaigrette, which I also served over roasted salmon that was delicious!

All Reviews for Pork Tenderloin with Garlic-Orange Vinaigrette and Sauteed Spinach

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pork Tenderloin with Garlic-Orange Vinaigrette and Sauteed Spinach

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest