SANDRA'S PORK TENDERLOIN with a BALSAMIC GLAZE and side of WILTED SPINACH

Serves: (4)
Prep: 10 mins. |
Cook: 20 mins.

Posted by Sandra 

INGREDIENTS

1-1/2 lbs. pork tenderloin
Kosher salt and freshly ground pepper, to taste
1 tablespoon peanut oil (has a high smoking point)
1/4 cup balsamic vinegar
1 tablespoon firmly packed brown sugar
2 teaspoons olive oil
1/2 cup finely chopped red onion
1 garlic clove, minced
1 (10 oz. package) fresh spinach
2 tablespoons water
1 tablespoon red wine vinegar (or cider vinegar)
1 tablespoon honey

METHOD

Preheat oven to 425 degrees.

Trim pork of excess fat or sinewy membrane. Season with salt and pepper, to taste. Heat a large non-stick oven-proof skillet over medium-high heat on stove top, place pork tenderloin in skillet. Sear each side to brown entire surface. Remove meat from pan, setting it aside on a plate. Add balsamic vinegar to skillet, stirring to scrape any cooked bits from bottom. Reduce heat to medium; stir in brown sugar; mix well to make a glaze. Return tenderloin to skillet; spoon glaze over meat.

Place skillet in preheated oven to roast for 20 minutes (155 degrees on thermometer). Remove pork from oven; tent with foil and allow to rest for 5 minutes before slicing in to 1” thick slices. [Note: temp. on thermometer will continue to rise 10 more degrees while resting]. (Reserve pan juices for drizzling over top of pork when serving, as in photograph.)

Meanwhile, make the fresh-wilted spinach. Mix in a small bowl the water, red wine vinegar, and honey, then set aside. Heat oil in a medium non-stick skillet over medium-high heat. Add onions; cooking for 5 minutes, stirring frequently. Add garlic and cook for 1 minute, stirring constantly. Add spinach, tossing continually to combine. Add water, vinegar, and honey mixture from small bowl; cooking 2 more minutes just until spinach begins to wilt, while tossing frequently with tongs.

Immediately arrange a serving of spinach on each serving plates, and place pork slices alongside with a drizzle of balsamic glaze. - Enjoy!


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Tip: Feel free to serve with your choice of starch, i.e., potatoes, rice, etc.

SANDRA'S GRILLED HALIBUT over WILTED GREENS

Wow, a fabulous way to perk
up grilled halibut is with to use
this marinade and dressing...

Serves: (4)
Prep Time: 10 min
+ Marinade time: 1 hour |
Cook Time: 10 min.

Posted: by Sandra

INGREDIENTS

4 cups of mixed salad greens
1 fresh lemon, sliced & deseeded

***Marinade:
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon fresh ginger, grated (or ½ teaspoon ground)
1 tablespoon fresh cilantro, coarsely chopped (or 1 tsp. dried)
1 tablespoon honey
1 large clove garlic, finely minced
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
4 halibut fillets, skin and bones removed


***Dressing:
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
Pinch of salt
2 tablespoons olive oil


METHOD

Prepare marinade by combining all ingredients, except halibut, in 10” glass pie plate. Place halibut in marinade, turn to coat fillets well, cover with plastic wrap, and refrigerate for 30 minutes, turning fillets in marinade halfway through one time.

Prepare dressing by whisking together all ingredients, except olive oil, in small glass bowl. Slowly drizzle in olive oil while whisking briskly to emulsify. Cover with plastic wrap and set aside.

Spray 10-inch ridged cast iron grill pan with nonstick cooking spray, set over medium-high heat until almost smoking - about 2 minutes.

Pour marinade into small non-reactive saucepan heat to boiling, and then reduce heat and to low.

Arrange halibut stakes, not touching, on smoking-hot grill pan and grill 10 to 12 minutes, basting with hot marinade and giving steaks a gentle flip halfway through (turn 1/4-way for X grill marks); cook until no longer translucent in the center.

To serve, place salad greens on serving plates, whisk dressing until creamy, then drizzle evenly over greens. Arrange halibut on greens and spoon remaining hot marinade over all.  Serve with lemon slices. ~ Enjoy!