Honeyed Pork With Baby Spinach Recipes

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HONEY-MUSTARD PORK WITH SPINACH & SMASHED WHITE BEANS



Honey-Mustard Pork with Spinach & Smashed White Beans image

Drizzle the quick honey-mustard pan sauce over the pork and beans in this 30-minute dinner for a comforting, healthy weeknight meal.

Provided by Breana Lai Killeen, M.P.H., RD

Categories     Healthy Pork Tenderloin Recipes

Time 30m

Number Of Ingredients 12

1 ¼ pounds pork tenderloin, trimmed
½ teaspoon salt, divided
½ teaspoon ground pepper
3 tablespoons extra-virgin olive oil, divided
1 pound mature spinach, chopped
2 cloves garlic, minced
1 ½ teaspoons chopped fresh sage
¼ teaspoon crushed red pepper
2 (15 ounce) cans low-sodium cannellini beans, rinsed
¾ cup low-sodium chicken broth, divided
3 tablespoons honey
2 tablespoons whole-grain mustard

Steps:

  • Preheat oven to 425 degrees F.
  • Season pork with 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add pork and cook, turning often, until browned on all sides, 3 to 5 minutes total. Transfer the pan to the oven. Roast until an instant-read thermometer inserted in the center registers 145 degrees F, 12 to 15 minutes.
  • Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add spinach and 1/8 teaspoon salt; cook, stirring, until wilted, 2 to 3 minutes. Transfer to a bowl; cover to keep warm.
  • Heat the remaining 1 tablespoon oil in the pot over medium heat. Add garlic, sage and crushed red pepper; cook for 30 seconds. Add beans, 1/2 cup broth and the remaining 1/8 teaspoon salt. Mash with a potato masher until almost smooth. Reduce heat and cook, stirring often, until hot, about 5 minutes. Remove from heat and cover.
  • Transfer the pork to a clean cutting board and let rest for 5 minutes. Add honey, mustard and the remaining 1/4 cup broth to the pan (the handle will be hot). Bring to a boil over medium-high heat, scraping up any browned bits. Reduce heat and simmer until thickened slightly, 1 to 2 minutes.
  • Slice the pork. Serve with the spinach, mashed beans and sauce.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 43.9 g, Cholesterol 92.1 mg, Fat 16.6 g, Fiber 10.2 g, Protein 43 g, SaturatedFat 2.6 g, Sodium 727.1 mg, Sugar 15 g

SAUTEED PORK CHOPS WITH GARLIC SPINACH



Sauteed Pork Chops with Garlic Spinach image

My family enjoys cooking easy and delicious meals. This pork chop recipe is also inexpensive, which makes cooking easier for everyone. Keep an eye on the spinach-it cooks fast! -Joe Valerio, Whitinsville, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon olive oil
4 bone-in pork loin chops (8 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium lemon
GARLIC SPINACH:
1 tablespoon olive oil
3 garlic cloves, thinly sliced
2 packages (5 ounces each) fresh spinach, stems removed
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 teaspoon lemon juice

Steps:

  • In a large skillet, heat oil over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Saute until a thermometer reads 145°, about 5 minutes per side. Remove to a serving platter; squeeze juice from lemon over chops. Tent with foil; let stand at least 5 minutes before serving., For garlic spinach, heat oil over medium-high heat in same skillet. Add garlic; cook until it just begins to brown, about 45 seconds. Add spinach; cook and stir just until wilted, 2-3 minutes. Sprinkle with salt and pepper. Remove from heat; add lemon juice. Transfer to serving platter. Remove foil from pork; serve spinach with chops.

Nutrition Facts : Calories 310 calories, Fat 17g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 607mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

WORLD'S BEST HONEY GARLIC PORK CHOPS



World's Best Honey Garlic Pork Chops image

A quick and simple grilled pork chop that everyone will love featuring a simple and easy glaze.

Provided by John Chandler

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 25m

Yield 6

Number Of Ingredients 5

½ cup ketchup
2 ⅔ tablespoons honey
2 tablespoons low-sodium soy sauce
2 cloves garlic, crushed
6 (4 ounce) (1-inch thick) pork chops

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
  • Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 208.4 calories, Carbohydrate 13.5 g, Cholesterol 65 mg, Fat 5.6 g, Fiber 0.1 g, Protein 25.6 g, SaturatedFat 1.9 g, Sodium 441.1 mg, Sugar 12.3 g

HONEY-VANILLA GLAZED PORK ROAST WITH WILTED SPINACH



Honey-Vanilla Glazed Pork Roast With Wilted Spinach image

Make and share this Honey-Vanilla Glazed Pork Roast With Wilted Spinach recipe from Food.com.

Provided by LMillerRN

Categories     Spinach

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

2 lbs well-trimmed boneless pork loin roast
salt
pepper
1/4 cup honey
2 tablespoons white vinegar
1 teaspoon pure vanilla extract
1 teaspoon cumin
1 teaspoon dried basil
1 tablespoon olive oil
10 -12 ounces Baby Spinach
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/8 teaspoon pepper
1 (11 ounce) can drained mandarin oranges
2 teaspoons toasted pine nuts or 2 teaspoons slivered almonds

Steps:

  • Heat oven to 375°F.
  • Place pork on rack in foil-lined roasted pan.
  • Season with salt and pepper to taste.
  • In a small bowl, mix honey, vinegar, vanilla, cumin and basil.
  • Brush half of glaze on pork.
  • Roast 1 hour or until internal temperature reaches 155°F, brushing with remaining glaze halfway through cooking. Let stand 10 minutes or until temperature reaches 160°F before slicing.
  • Meanwhile, heat oil in large deep skillet on medium.
  • Add spinach, cinnamon, pepper and salt; toss to coat.
  • Cook spinach 2 to 3 minutes or until slightly wilted.
  • Remove from heat.
  • Add oranges and nuts and toss.
  • Serve sliced pork over bed of spinach.
  • Note: Toast nuts on a baking sheet in a 350°F oven for 5-10 minutes or until light golden. Pay attention or they will burn.

Nutrition Facts : Calories 272.7, Fat 11.9, SaturatedFat 2.1, Cholesterol 72.6, Sodium 119.7, Carbohydrate 15.7, Fiber 1.6, Sugar 13.1, Protein 25.7

CRUNCHY PORK CHOPS WITH BABY SPINACH SALAD



Crunchy Pork Chops With Baby Spinach Salad image

Provided by Nigella Lawson

Categories     dinner, easy, quick, one pot, main course

Time 20m

Yield 2 servings

Number Of Ingredients 13

2 8-ounce pork chops, with bone, trimmed of fat
1 large egg
1/2 teaspoon Dijon mustard
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
1 cup fine dry bread crumbs
1 tablespoon freshly grated Parmesan
10 ounces (about 3) medium tomatoes, seeded and finely diced
1/2 clove garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
1 cup peanut oil, for frying
4 ounces (about 4 cups) baby spinach leaves, washed and dried

Steps:

  • Place the chops between two pieces of plastic wrap. Using a mallet or rolling pin, beat around the bone, turning once, until the meaty part of the chop is half as thick.
  • In a wide, shallow bowl, combine the egg, mustard, oregano, and salt and pepper to taste. Beat with a fork until blended. In another wide, shallow bowl, combine the bread crumbs with Parmesan. Press each chop into the egg mixture, coating each side. Then dip each into the bread crumbs, covering them evenly. Set aside on a rack or plate.
  • In a large bowl, combine the tomato, garlic, olive oil and lemon juice. Season with salt and pepper to taste, and stir to blend; set aside.
  • Place a large skillet over medium heat. Add the peanut oil, and heat just until a bread crumb sizzles when dropped into the oil; do not overheat. Add the chops. Cook, turning once, until deep golden brown, 5 to 7 minutes a side.
  • Transfer the chops to two plates. Toss the spinach in the tomato mixture until it is well coated, and place equal portions of salad over each crispy chop.

HONEYED PORK WITH BABY SPINACH



Honeyed Pork with Baby Spinach image

Make and share this Honeyed Pork with Baby Spinach recipe from Food.com.

Provided by Norahs Girl

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

30 ml olive oil
500 g pork fillets, cut into thin strips across the grain
500 g Baby Spinach
30 ml cornflour
60 ml water
30 ml clear honey
15 ml soy sauce
15 ml dry sherry
5 ml five-spice powder

Steps:

  • Make the sauce first by mixing the cornflour with the water to form a paste, then stir in the honey, soy sauce, sherry and five spice powder.
  • Set aside.
  • Heat the oil in a wok over a high heat.
  • Add the pork and stir fry for about 3 minutes or until lightly coloured all over.
  • Add the sauce and stir for 1- 2 minutes until the pork is coated.
  • Remove from the wok and keep warm.
  • Place the baby spinach in the wok and gently toss once or twice, allowing the spinach to wilt slightly.
  • Serve the honeyed pork on a bed of spinach.

Nutrition Facts : Calories 297.8, Fat 12.4, SaturatedFat 2.8, Cholesterol 78.8, Sodium 418.8, Carbohydrate 16.6, Fiber 3.1, Sugar 9.4, Protein 30.7

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