Honey-Glazed Pork with Wilted Greens

By sandy_h

From Martha Stewart

Ingredients

• 2 teaspoons Dijon mustard
• 3 1/2 tablespoons red-wine vinegar
• 4 tablespoons raw honey
• 1 large garlic clove, finely chopped
• 1 teaspoon coarsely chopped fresh rosemary
• 1 tablespoon plus 4 teaspoons olive oil
• 1 3/4 pounds pork tenderloin (about 2)
• 3/4 teaspoon coarse salt
• Freshly ground pepper
• 1 large fennel bulb, trimmed and sliced lengthwise into thin strips
• 1/2 head escarole, cut into 2-inch strips
• 1/2 pound spinach, washed well

Details

Servings 4
Preparation time 15mins
Cooking time 70mins

Preparation

Step 1

Preheat oven to 375. Make glaze: In a small bowl, whisk together 1 teaspoon mustard, 2 tablespoons vinegar, 2 tablespoons honey, garlic, rosemary, and 2 teaspoons oil.

Place pork tenderloins in a shallow baking dish; pour glaze over pork, turning to coat evenly. Sprinkle with ½ teaspoon salt; season with pepper.

Roast in oven, spooning glaze over pork occasionally, until thickest part of pork reaches 155 degrees on an instant-read thermometer, 30 to 35 minutes. Remove from oven; let rest until pork reaches 160, about 10 minutes.

Meanwhile, make vinaigrette: In a small bowl, combine remaining 2 tablespoons honey, 1½ tablespoons vinegar, and 1 teaspoon mustard. Whisk until honey is dissolved. Slowly whisk in 1 tablespoon oil until emulsified. Whisk in any accumulated cooking juices from baking dish, if desired.

Heat remaining 2 teaspoons oil in a 12-inch saute pan over medium-high heat. Add fennel, escarole, spinach, and a splash of water; cook until greens are slightly wilted, about 1½ minutes.

Add vinaigrette and remaining ¼ teaspoon salt to pan, stirring just to coat greens, about 30 seconds. Remove from heat; divide among four serving plates. Slice pork about ½-inch thick; arrange alongside greens. Serve immediately.