Honey-Glazed Pork Tenderloin with Wilted Greens

1. 1

   Preheat the oven to 375F.

2. 2

   In a small bowl, whisk together the vinegar, honey, mustard and 1 tablespoon of the oil.

3. 3

   Add the garlic and rosemary; set aside.

4. 4

   Trim the tenderloins' silver skin and any excess fat.

5. 5

   Pat the pork dry with paper towels and season with salt and pepper.

6. 6

   In an ovenproof skillet over medium-high heat, heat the remaining 1 tablespoon oil for 2 to 3 minutes.

7. 7

   Sear the pork on all sides until brown.

8. 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. 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. 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. 11

    Season to taste.

12. 12

    Serve alongside the pork.

* Per serving · 4 servings · Values may vary.

No additional tips available.