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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


  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


  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.

Around The Web
Join The Conversation
neonbee neonbee 8 years
My friend will surely like this one... Too bad I don't eat pork.
Smacks83 Smacks83 8 years
Must...not...lick...screen Must...not...lick...screen
aimeeb aimeeb 8 years
That sounds amazing.
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