Honey-Glazed Pork Tenderloin with Wilted Greens
- Ready In:
- 33mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- 1 teaspoon dijon-style mustard
- 2 tablespoons olive oil
- 1 clove garlic, finely chopped
- 1 teaspoon coarsely chopped fresh rosemary
- 2 pork tenderloin
- salt and pepper
- 1 large escarole, washed,leaves torn into 2 inch pieces (endive, arugula or chicory may be substituted)
directions
- Preheat the oven to 375F.
- In a small bowl, whisk together the vinegar, honey, mustard and 1 tablespoon of the oil.
- Add the garlic and rosemary; set aside.
- Trim the tenderloins' silver skin and any excess fat.
- Pat the pork dry with paper towels and season with salt and pepper.
- In an ovenproof skillet over medium-high heat, heat the remaining 1 tablespoon oil for 2 to 3 minutes.
- Sear the pork on all sides until brown.
- Spoon some of the vinaigrette over the pork, transfer to the oven and roast, basting occasionally with the remaining vinaigrette, for 15 to 20 minutes, until a meat thermometer inserted in the middle of the tenderloin registers 160 degrees.
- Reserving the skillet and its drippings, transfer the tenderloins to a plate and set aside to rest, uncovered, for about 5 minutes before cutting the pork into 1/2-inch-thick slices.
- Meanwhile, place the reserved skillet and its drippings over medium-high heat, add the escarole and a splash of water and cook, stirring until the escarole is wilted, bright green and tender, 2 to 3 minutes.
- Season to taste.
- Serve alongside the pork.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.