Best 3 Pork Tenderloin With Garlic Orange Vinaigrette And Sauteed Spinach Recipes
Indulge in a delightful culinary journey with our tantalizing Pork Tenderloin with Garlic Orange Vinaigrette and Sautéed Spinach recipe. This dish combines the tender and succulent pork tenderloin with a vibrant blend of flavors. The garlic orange vinaigrette, bursting with citrusy and savory notes, elevates the pork's natural flavors, while the sautéed spinach adds a touch of freshness and crunch.
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PORK TENDERLOIN WITH GARLIC-ORANGE VINAIGRETTE AND SAUTEED SPINACH
A company-worthy meal doesn't have to take hours. Here, quick-cooking spinach and a no-cook vinaigrette dress up a pork tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 461 g, Fat 22 g, Fiber 3 g, Protein 53 g
PORK TENDERLOIN WITH GARLIC-ORANGE VINAIGRETTE AND SAUTEED SPINACH
Steps:
- 1. 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). 2. 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. 3. 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.
GRILLED PORK TENDERLOIN
This is one of my family's favorites. This pork recipe is always tender and juicy. Serve with additional barbeque sauce for dipping.
Provided by Cathy Christensen
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Prepare grill for indirect heat.
- Season meat with garlic powder, salt, and pepper.
- Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
- Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 15.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 905.2 mg, Sugar 11 g
Tips:
- For the best results, use a good quality pork tenderloin that is fresh and not frozen.
- To ensure that the pork tenderloin is cooked evenly, use a meat thermometer to check the internal temperature. The pork should be cooked to an internal temperature of 145 degrees Fahrenheit.
- If you don't have a meat thermometer, you can also check the pork by cutting into it. The pork should be slightly pink in the center, but not raw.
- To make the garlic orange vinaigrette, use fresh oranges and garlic. The zest and juice of the oranges will add a bright and citrusy flavor to the vinaigrette.
- To make the sautéed spinach, use fresh spinach leaves. You can also add other vegetables to the spinach, such as mushrooms, onions, or zucchini.
- To serve the pork tenderloin, slice it thinly and arrange it on a platter. Drizzle the garlic orange vinaigrette over the pork and top with the sautéed spinach.
Conclusion:
Pork tenderloin with garlic orange vinaigrette and sautéed spinach is a delicious and easy-to-make meal that can be served for any occasion. The pork is tender and flavorful, the vinaigrette is bright and citrusy, and the spinach is a healthy and delicious side dish. This dish is sure to please everyone at your table.
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