Roasted balsamic pork tenderloin
1 Tbsp, extra-virgin
1 Tbsp, fresh, chopped
2 medium clove(s), minced
½ tsp, freshly ground
uncooked lean pork tenderloin
1 pound(s), trimmed of all visible fat
2 medium, minced
10 oz, baby leaves variety
- Combine the vinegar, 2 teaspoons of the oil, the thyme, mustard, garlic, and pepper in a large zip-close plastic bag; add the pork. Squeeze out air and seal bag; turn to coat pork. Refrigerate at least 4 hours or up to 24 hours.
- Preheat the oven to 475°F. Spray a small roasting pan with nonstick spray.
- Remove the tenderloin from the marinade; discard the marinade. Spray a nonstick skillet with nonstick spray and set over medium-high heat. Add the pork and cook, turning occasionally, until browned, about 5 minutes. Transfer to the roasting pan. Roast until an instant-read thermometer inserted into the thickest part of the pork registers 160°F for medium, about 20–25 minutes. Transfer the pork to a carving board, let stand 10 minutes, then cut into 16 slices.
- Meanwhile, heat the remaining 1 teaspoon oil in a nonstick skillet over medium-high heat. Add the shallots and cook until softened, about 2 minutes. Add spinach and salt, and cook, about 3–4 minutes. Serve with the pork. Yields 4 slices pork with 1⁄2 cup spinach per serving.