pork tenderloin with orange-honey sauce and spinach... 35 minutes

the goods:

olive oil
2 pork tenderloins (they usually come 2 to a pack), trimmed
1/4 cup orange juice
2 tablespoons dijon mustard
1 tablespoon honey
1 garlic clove
4 bunches flat-leaf spinach, stems removed and rinsed well (or you can buy about 2 bags of pre-washed spinach with the stems already removed)

In a large skillet, heat 1 tablespoon oil over medium; season pork with salt and pepper. Add pork to skillet, and cook, turning occasionally, until cooked through, 20 to 25 minutes (reduce heat if pork browns too quickly), Transfer pork to a plate, and cover loosely with aluminum foil; let rest 5 to 10 minutes (reserve skillet).



Meanwhile, in a blender, combine orange juice, mustard, honey, garlic, and 2 tablespoons oil. Season with salt and pepper, and blend until smooth; set aside.

In reserved skillet, heat 1 tablespoon oil over high. Add as much spinach as your pan will fit; toss until wilted, adding more spinach as there is room, 3 to 5 minutes total. Drain off excess liquid, and season spinach with salt and pepper.

Slice pork and drizzle with sauce; serve with spinach.