Prep 10 mins
Cook 23 mins
quick and tasty - the meat and salad in one.
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- 1 teaspoon dijon-style mustard
- 2 tablespoons olive oil
- 1 clove garlic, finely chopped
- 1 teaspoon coarsely chopped fresh rosemary
- 2 pork tenderloin
- salt and pepper
- 1 large escarole, washed,leaves torn into 2 inch pieces (endive, arugula or chicory may be substituted)
- Preheat the oven to 375F.
- In a small bowl, whisk together the vinegar, honey, mustard and 1 tablespoon of the oil.
- Add the garlic and rosemary; set aside.
- Trim the tenderloins' silver skin and any excess fat.
- Pat the pork dry with paper towels and season with salt and pepper.
- In an ovenproof skillet over medium-high heat, heat the remaining 1 tablespoon oil for 2 to 3 minutes.
- Sear the pork on all sides until brown.
- Spoon some of the vinaigrette over the pork, transfer to the oven and roast, basting occasionally with the remaining vinaigrette, for 15 to 20 minutes, until a meat thermometer inserted in the middle of the tenderloin registers 160 degrees.
- Reserving the skillet and its drippings, transfer the tenderloins to a plate and set aside to rest, uncovered, for about 5 minutes before cutting the pork into 1/2-inch-thick slices.
- Meanwhile, place the reserved skillet and its drippings over medium-high heat, add the escarole and a splash of water and cook, stirring until the escarole is wilted, bright green and tender, 2 to 3 minutes.
- Season to taste.
- Serve alongside the pork.
this was a good easy weeknight dinner. i used 1 tbsp balsamic as well as 1 tbsp red wine vinegar and i sauteed arugula to serve it over. nice color contrast and a tasty meal served with smashed potatoes.