Roasted Balsamic Pork Tenderloin

Balsamic vingar is one of my favorite flavors. Pork tenderloin is one of my favorite meats. So this recipe is a win/win.

• Ready In: 4 hrs 50 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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.
2. Refrigerate at least 4 hours up to 24 hours.
3. Preheat the oven to 475.
4. Spray a small roasting pan with nonstick spray.
5. Remove the tenderloin from the marinade, discard the marinade.
6. 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.
7. Roast until and instant read thermometer inserted into the thickest part of the pork reads 160, about 20-25 minutes.
8. Transfer to a carving board, let stand 10 minutes.
9. 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.