Pork
2 lb. boneless pork loin roast, trimmed
1/4 C. honey
2 T. white vinegar
1 tsp. Vanilla Extract
1 tsp. Cumin
1 tsp. Basil Leaves

Spinach
1 T. olive oil
2 bags (6 oz. each) baby spinach
1/4 tsp. Cinnamon
1/8 tsp. Black Pepper
1/8 tsp. salt
1 can (11 oz.) mandarin oranges, drained OR 1 seedless orange, peeled and thinly sliced
2 T. pine nuts or slivered almonds, toasted

Preheat oven to 375°F. Place pork on a rack in a foil-lined roasting pan. Season with pepper and salt. Mix honey, vinegar, vanilla, cumin, and basil in a small bowl. Brush half of glaze on pork. Roast 1 hour or until internal temperature reaches 150°F, brushing with remaining glaze halfway through cooking. Let stand 10 minutes before slicing. Heat oil in a large deep skillet over medium heat. Add spinach, cinnamon, pepper and salt; toss to coat. Sauté spinach until slightly wilted, about 2 1/2 minutes. Remove from heat. Toss in oranges and toasted pine nuts. Serve sliced pork over bed of spinach.

Yield: 8 servings
Calories: 218
Fat: 9g
Fiber: 1g