Ttttasty, Tastaaaay! For those of you that don't know, that's a little tribute to the incredible Fergalicious! Enough of that though... onto the pork!
While spending a lovely day with a dear friend this past weekend, I realized I have yet to share with all of you a recipe for my first love and a great inspiration- pork! I love love love pork. Gimme some pork belly, a nice thick slice of bacon, even a tenderloin or chop and I'm a happy lady.
I recently came across this dish from Miss Martha and have added it to my list of weeknight recipes for those nights that I feel like pouring a glass of wine and spending a little time in the kitchen to make something a little more special. It'd be a great date night in dish, if your looking to spend more time snuggling on the couch than cooking. It is also one to impress so it'd be great for the in-laws or any house guests. It doesn't take long and the glaze adds so much perfect flavor to the meat.
Honey Glazed Pork with Wilted Spinach
2 tsp Dijon mustard
3 1/2 tbsp red wine vinegar
4 tbsp honey
1 large garlic clove, finely chopped
1 tsp fresh rosemary, coarsely chopped
1 tbsp plus 4 tsp olive oil
1 3/4 lbs pork tenderloin
3/4 tsp salt
freshly ground pepper
1 lb spinach
Preheat oven to 375 degrees.
Make glaze in a small bowl: whisk together 1 tsp mustard, 2 tbsp vinegar, 2 tbsp honey, garlic, rosemary, 2 tsp oil.
Place tenderloins in a shallow baking dish. Pour glaze over pork, turning to coat evenly. Sprinkle with 1/2 tsp salt and pepper. Roast in oven, spooning glaze over pork occasionally, 30-35 minutes. Remove pork from oven and let rest 10 minutes.
Meanwhile, make vinaigrette in a small bowl by combining remaining 2 tbsp honey, 1 1/2 tbsp vinegar, and 1 tsp mustard. Whisk until honey is dissolved. Slowly whisk in 1 tbsp oil until emulsified. If desired, whisk in any accumulated pan juices from pork.
Heat remaining 2 tsp oil in a large skillet. Add spinach and a small splash of water. Saute until spinach is wilted, about 2 minutes. Add vinaigrette and remaining 1/4 tsp salt to pan, stirring just to coat spinach. Remove from heat and divide among plates. Slice pork into about 1 inch thick medallions and serve with spinach.
recipe adapted from Martha Stewart