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Pork
\n2 lb. boneless pork loin roast, trimmed
\n1\/4 C. honey
\n2 T. white vinegar
\n1 tsp. Vanilla Extract
\n1 tsp. Cumin
\n1 tsp. Basil Leaves<\/p>\n
Spinach
\n1 T. olive oil
\n2 bags (6 oz. each) baby spinach
\n1\/4 tsp. Cinnamon
\n1\/8 tsp. Black Pepper
\n1\/8 tsp. salt
\n1 can (11 oz.) mandarin oranges, drained OR 1 seedless orange, peeled and thinly sliced
\n2 T. pine nuts or slivered almonds, toasted<\/p>\n
Preheat oven to 375\u00b0F. 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\u00b0F, 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. Saut\u00e9 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.<\/p>\n
Yield: 8 servings
\nCalories: 218
\nFat: 9g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00b0F. Place pork on a rack…<\/p>\n