I'm still working my way through the huge stack of recipes that I've printed off over the years and haven't managed to make yet. this one was printed off of the Martha Stewart website way back in January 2011. As with so many of the ones I've cleared out of the stack I regretted not making it sooner!
It looks complicated but it isn't. It is also a healthy addition to the menu with all of those greens and the lean pork. In fact, it comes in at at less than 500 calories!
The only change that we made was using kale instead of escarole. Escarole is challenging to find here these days for some reason - when were across the border doing some shopping today we found chopped escarole everywhere!
When you're wilting the greens you wat to be careful not to add too much water to the pan - I made that istake and the dressing gets diluted. It was still good but not what it could have been. as always - learn from my mistakes! *smile*
2 teaspoons Dijon mustard
3 1/2 tablespoons red-wine vinegar
4 tablespoons raw honey
1 large garlic clove, finely chopped
teaspoon coarsely chopped fresh rosemary
1 tablespoon plus 4 teaspoons olive oil
1 3/4 pounds pork tenderloin (about 2)
3/4 teaspoon coarse salt
Freshly ground pepper
1 large fennel bulb, trimmed and sliced lengthwise into thin strips
1/2 head escarole, cut into 2-inch strips
1/2 pound spinach, washed well
Make glaze: In a small bowl, whisk together 1 teaspoon mustard, 2 tablespoons vinegar, 2 tablespoons honey, garlic, rosemary, and 2 teaspoons oil.
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.
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.
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.
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.
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.