Easy for Entertaining
Apricot-Balsamic Pork Tenderloin
Wilted Spinach with Pine Nuts and Mashed Potatoes
Wine Recommendation
La Crema Sonoma Coast Pinot Noir
Ingredients
- 1 cup apricot preserves
- 2 Tbsp balsamic vinegar
- 1 Tbsp soy sauce
- 1 Tbsp whole-grain Dijon mustard
- 2 pork tenderloins, trimmed (2 lb)
- 1 Tbsp olive oil
Instructions
- Preheat oven to 425°F. Whisk together preserves, vinegar, soy sauce, and mustard.
- Lightly season pork with salt and pepper. Cook pork in hot oil in a large oven-safe skillet over medium-high heat, 5 minutes per side or until browned.
- Transfer skillet to oven, and bake 10 minutes or until a meat thermometer reads 145°F, turning occasionally and basting with preserves mixture. Let stand 3 minutes before slicing.
Side Dish Ingredients
- 1 cup chopped onion
- 1 Tbsp olive oil
- 2 (10-oz) pkg baby spinach
- ½ cup pine nuts
- 1 (32-oz) pkg refrigerated mashed potatoes
Side Dish Instructions
- Cook onion in hot oil in a large skillet over medium heat 4 minutes or until slightly softened.
- Add spinach and nuts; sauté 5 minutes or until spinach is wilted. Season to taste .
- Heat potatoes according to package directions.
30 Minute Meals Meal Plan
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