Lunch: Pork Tenderloin with Garlic-Orange Vinaigrette and Sautéed Spinach

Pork tenderloin gets a vinaigrette of orange juice and garlic. Sautéed spinach, for a side dish, is ready after a flash in the pan.

This recipe includes fertility superfoods such as:

Spinach, Honey

Health and fertility benefits of Pork Tenderloin with Garlic-Orange Vinaigrette and Sautéed Spinach

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

4 tbsp. olive oil
2 pork tenderloins
Coarse salt and ground pepper
1/4 c. orange juice
2 tbsp. Dijon mustard
1 tbsp. honey
1 clove garlic
4 bunch flat-leaf spinach

Instructions

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.

Add a review for Pork Tenderloin with Garlic-Orange Vinaigrette and Sautéed Spinach