Orange-Glazed Pork Tenderloin with Wilted Spinach and Rosemary Balsamic Reduction

1. Prepare and Season Pork

Start by trimming the pork tenderloin and cutting it into slices. Once you have your slices, flatten them slightly with the back of your knife. Season the pork generously with salt and freshly ground black pepper to ensure each bite is flavorful.

2. Sauté Pork

Heat a large frying pan over medium-high heat and add 1 tablespoon of olive oil. When the oil is shimmering but not smoking, add the pork slices in a single layer. Sauté the pork until it is browned on the first side, about 2 to 3 minutes. Flip the slices and cook for another 1 to 2 minutes until the pork is just cooked through.

3. Rest Pork

Transfer the pork to a plate and tent it with aluminum foil to keep it warm while it rests.

4. Wilt Spinach

Pour off any excess fat from the pan, but don't wipe it clean. Add the remaining tablespoon of olive oil if needed, then toss in the spinach. Season with a pinch of salt and pepper. Cook the spinach over medium heat, stirring frequently, until it is just wilted and any excess liquid has evaporated, about 30 seconds to 1 minute.

5. Serve

To serve, arrange the wilted spinach on two plates. Place the pork slices on top of the spinach, making sure to pour any accumulated juices from the plate over the meat for extra flavor. Drizzle the Orange-Rosemary Balsamic Butter Sauce over the pork and spinach, creating a thick ribbon of sauce around the base of the spinach for an elegant presentation. Enjoy your meal, and don't forget to bring the extra sauce to the table for those who might want a bit more!