>From the McCormick website...
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Honey-Vanilla Glazed Pork Roast with Wilted Spinach
Wilted baby spinach, cinnamon, toasted pine nuts and oranges create an aromatic
and colorful bed for this flavorful pork roast. Perfect for spring gatherings,
this dish is so easy to prepare, you'll be with your guests in no time.
Makes 8 servings.
Prep Time: 10 minutes
Cook Time: 1 hour
2 pounds boneless pork loin roast, trimmed
1/4 cup honey
2 tablespoons white vinegar
1 teaspoon McCormick® Pure Vanilla Extract
1 teaspoon McCormick® Gourmet Collection™ Cumin, Ground
1 teaspoon McCormick® Gourmet Collection™ Basil Leaves
1 tablespoon olive oil
2 packages (6 ounces each) baby spinach leaves
1/4 teaspoon McCormick® Gourmet Collection™ Cinnamon, Saigon
1/8 teaspoon McCormick® Gourmet Collection™ Black Pepper, Coarse Grind
1/8 teaspoon salt
1 can (11 ounces) mandarin oranges, drained or 1 seedless orange, peeled and
thinly sliced
2 tablespoons pine nuts or slivered almonds, toasted
1. Preheat oven to 375°F. Place pork on rack in foil-lined roasting pan.
Season with salt and pepper. Mix honey, vinegar, vanilla, cumin and basil in
small bowl. Brush 1/2 of glaze on pork.
2. Roast 1 hour or until desired doneness, brushing with remaining glaze
halfway through cooking. Let stand 10 minutes before slicing.
3. Heat oil in large deep skillet on medium heat. Add spinach, cinnamon,
pepper and salt; toss to coat. Sauté spinach about 2 1/2 minutes or until
slightly wilted. Remove from heat. Toss in oranges and toasted pine nuts.
4. Serve sliced pork over bed of spinach.
Nutrition Information per 1 serving
Calories: 218 Sodium: 148 mg
Fat: 9 g Carbohydrates: 14 g
Cholesterol: 47 mg Fiber: 1 g
Protein: 20 g
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~~~***Rhonda G in Missouri***~~~
