Honeyed Pork with Baby Spinach
Indulge in the perfect balance of sweet and savory with this Honeyed Pork with Baby Spinach recipe. Tender slices of pork tenderloin are seared to golden perfection, then glazed in a luscious honey-soy-garlic sauce with a hint of balsamic vinegar and optional red pepper flakes for a touch of heat. Served atop a bed of lightly wilted baby spinach, this dish is as visually stunning as it is flavorful. Ready in just 35 minutes, it's an ideal choice for a weeknight dinner that's both healthy and satisfying. This easy skillet recipe combines rich caramelized flavors with fresh greens for a delightful meal that pairs beautifully with rice, quinoa, or crusty bread. Perfect for fans of quick and nutritious homemade meals, Honeyed Pork with Baby Spinach is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 3 tbsp Honey
- 2 tbsp Soy sauce
- 3 cloves Garlic, minced
- 2 tbsp Olive oil
- 2 tsp Balsamic vinegar
- 5 oz Baby spinach
- 1 tsp Salt
- 1 tsp Black pepper
- 0.5 tsp Red pepper flakes (optional)
Instructions
Trim any excess fat from the pork tenderloin and slice it into 1/2-inch thick medallions.
In a small bowl, whisk together the honey, soy sauce, garlic, balsamic vinegar, and red pepper flakes (if using). Set aside.
Season the pork medallions with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the pork medallions in a single layer (work in batches if necessary) and sear for 2–3 minutes on each side until golden brown. Remove the pork from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the honey-soy mixture to the pan, stirring to deglaze and combine with any browned bits.
Return the pork medallions to the skillet, tossing to coat them in the sauce. Cook for 3–5 minutes, or until the pork is cooked through and the sauce has thickened slightly.
In a separate skillet or microwave, lightly wilt the baby spinach until just tender but still vibrant green.
To plate, divide the spinach among four plates and arrange the honeyed pork medallions on top. Drizzle any remaining sauce over the pork and spinach.
Serve immediately and enjoy this sweet and savory dish!
Nutrition Facts
Calories |
1133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 5166 mg | 225% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 53.5 g | ||
| Protein | 119.1 g | 238% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 204 mg | 16% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2333 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
