Rosemary Grilled Pork Tenderloin with Sauteed Spinach

Approximate cooking time: 20 minutes

Serves 4

Ingredients:

• 1 garlic clove, pressed
• 1 tbsp olive oil
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tsp salt
• 1 tsp chopped fresh rosemary*
• 2 lbs pork tenderloin
• 1 bag fresh baby spinach

Directions:

1. Combine garlic and next 6 ingredients in a large heavy-duty zip-top plastic bag, squeezing bag to combine ingredients. Add pork, turning to coat, and seal bag. Chill 1 to 24 hours.
2. Preheat grill to 350° to 400° (medium-high). Remove pork from marinade, discarding marinade. Grill pork, covered with grill lid, over 350° to 400° (medium-high) heat 8 to 10 minutes on each side. Let stand 10 minutes.
3. Sautéed Garlic Spinach: Heat 1 tsp. olive oil in a nonstick skillet over medium-high heat. Sauté 1 pressed garlic clove in hot oil 30 seconds. Add 1 (10-oz.) bag fresh spinach, thoroughly washed, to skillet, and cook 2 to 3 minutes or until spinach is wilted.
4. Sprinkle with salt and pepper to taste. Serve spinach with slotted spoon or tongs.

Photo Credit: Our Best Bites

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