Prep 4 hrs 30 mins
Cook 20 mins
Balsamic vingar is one of my favorite flavors. Pork tenderloin is one of my favorite meats. So this recipe is a win/win.
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon ground black pepper
- 1 lb pork tenderloin, trimmed of all visible fat
- 2 shallots, minced
- 2 (5 ounce) bags baby spinach leaves
- 1⁄4 teaspoon salt
- Combine the vinegar, 2 teaspoons of oil, thyme, mustard, garlic and pepper in a large ziplock bag. Add the pork. Squeeze out air and seal the bag, turn to coat the pork.
- Refrigerate at least 4 hours up to 24 hours.
- Preheat the oven to 475.
- Spray a small roasting pan with nonstick spray.
- Remove the tenderloin from the marinade, discard the marinade.
- Spray a skillet with non stick spray and set over medium high heat. Add the pork and cook, turning occasionally, until browned, about 5 minutes. Transfer to a roasting pan.
- Roast until and instant read thermometer inserted into the thickest part of the pork reads 160, about 20-25 minutes.
- Transfer to a carving board, let stand 10 minutes.
- Meanwhile, heat the remaining 1 teaspoon of oil in a nonstick skillet over medium high heat. Add the shallots and cook until softened, about 2 minutes. Add spinach and salt, cook about 3-4 minutes. Serve with pork.