Apricot-Mustard Pork Tenderloin With Spinach Salad Recipe

Cooking Directions

• STEP 1.In a small bowl, mix together apricot preserves, Dijon mustard, soy sauce, garlic, and black pepper.
• STEP 2.Place the pork tenderloin in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 1 hour, or overnight for best results.
• STEP 3.Preheat the grill to medium-high heat. Remove the pork from the marinade and discard the excess marinade.
• STEP 4.Grill the pork tenderloin for about 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F.
• STEP 5.Remove the pork from the grill and let it rest for 5 minutes before slicing.
• STEP 6.Meanwhile, prepare the spinach salad by combining fresh spinach leaves, cherry tomatoes, red onion, and feta cheese in a large bowl.
• STEP 7.In a separate small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette dressing.
• STEP 8.Drizzle the dressing over the spinach salad and toss to coat.
• STEP 9.Serve the sliced pork tenderloin alongside the spinach salad and enjoy!

Cooking Tips

• Make sure to let the pork tenderloin rest after grilling to allow the juices to redistribute and keep the meat moist.
• If you don't have a grill, you can also cook the pork tenderloin in the oven at 400°F for about 20-25 minutes.
• Feel free to add some toasted nuts, such as almonds or walnuts, to the spinach salad for extra crunch and flavor.

Storage and Serving

• Leftover pork tenderloin can be stored in an airtight container in the refrigerator for up to 3 days.
• The spinach salad is best served fresh, but you can store any leftovers separately from the dressing and assemble just before serving.
• This dish is great for a light lunch or dinner. Serve it with some crusty bread on the side for a complete meal.