Pork Tenderloin with Garlic-Orange Vinaigrette and Sautéed Spinach recipe for managing PCOS and preg
Pork tenderloin gets a vinaigrette of orange juice and garlic. Sautéed spinach, for a side dish, is ready after a flash in the pan.
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Cooking tools:
- Instant-read thermometer
- Blender
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
- Aluminum foil
- Stove
Ingredients
- 4 tbsp. olive oil
- 2 pork tenderloins
- Coarse salt and ground pepper
- 1/4 c. orange juice
- 2 tbsp. Dijon mustard
- 1 tbsp. honey
- 1 clove garlic
- 4 bunches flat-leaf spinach
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