Honey-Glazed Pork Tenderloin with Wilted Greens

quick and tasty - the meat and salad in one.

• Ready In: 33 mins
• Serves: 4

Ingredients

• 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)

Directions

1. Preheat the oven to 375F.
2. In a small bowl, whisk together the vinegar, honey, mustard and 1 tablespoon of the oil.
3. Add the garlic and rosemary; set aside.
4. Trim the tenderloins' silver skin and any excess fat.
5. Pat the pork dry with paper towels and season with salt and pepper.
6. In an ovenproof skillet over medium-high heat, heat the remaining 1 tablespoon oil for 2 to 3 minutes.
7. Sear the pork on all sides until brown.
8. 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.
9. 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.
10. 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.
11. Season to taste.
12. Serve alongside the pork.