Skip Nav
Kitchens
I KonMari-ed the Sh*t Out of My Kitchen and Here's What Happened
Holiday Food
11 Spiked and Spiced Apple Cider Recipes
OREO
You Will Never Look at Oreos the Same Way Again After Reading These Facts

Fast & Easy Dinner: Honey-Glazed Pork With Wilted Greens

Fast & Easy Dinner: Honey-Glazed Pork With Wilted Greens


Jump-start your weekend with a healthy, heart-friendly dinner. In this uncomplicated recipe, pork is complemented by peppery greens.

A simple honey, red wine vinegar, and mustard glaze coats the pork, giving it a subtle sweetness and intense juiciness. Unlike some other pork recipes, no marinating is necessary.

Pair with a glass of fruity, light red wine. For the recipe,

.

Honey-Glazed Pork With Wilted Greens

Honey-Glazed Pork With Wilted Greens

Honey-Glazed Pork With Wilted Greens

Ingredients

  1. 2 teaspoons Dijon mustard
  2. 3 1/2 tablespoons red-wine vinegar
  3. 4 tablespoons raw honey
  4. 1 large garlic clove, finely chopped
  5. 1 teaspoon coarsely chopped fresh rosemary
  6. 1 tablespoon plus 4 teaspoons olive oil
  7. 1 3/4 pounds pork tenderloin (about 2)
  8. 3/4 teaspoon coarse salt
  9. Freshly ground pepper
  10. 1 large fennel bulb, trimmed and sliced lengthwise into thin strips
  11. 1/2 head escarole, cut into 2-inch strips
  12. 1/2 pound spinach, washed well

Directions

  1. Preheat oven to 375 degrees.
  2. Make glaze: In a small bowl, whisk together 1 teaspoon mustard, 2 tablespoons vinegar, 2 tablespoons honey, garlic, rosemary, and 2 teaspoons oil.
  3. Place pork tenderloins in a shallow baking dish; pour glaze over pork, turning to coat evenly. Sprinkle with 1/2 teaspoon salt; season with pepper.
  4. 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 degrees, about 10 minutes.
  5. Meanwhile, make vinaigrette: In a small bowl, combine remaining 2 tablespoons honey, 1 1/2 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.
  6. 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 1 1/2 minutes.
  7. Add vinaigrette and remaining 1/4 teaspoon salt to pan, stirring just to coat greens, about 30 seconds. Remove from heat; divide among four serving plates. Slice pork about 1/2 inch thick; arrange alongside greens. Serve immediately.

Serves 4.

Martha Stewart's Gardening Tips
Enchilada Casseroles Recipes
Avocado Dressing Recipe
Martha Stewart QVC Food 2017
From Our Partners
Latest Food
All the Latest From Ryan Reynolds