PORK AND GREENS WHAT COULD BE HEALTHIER ENJOY DAN

PORK TENDERLOIN WITDH GARLIC-ORANGE VINAIGRETTE AND SAUTEED SWISS CHARD by CHEF DAN:


Serves 4



INGREDIENTS:



2-1 pork tenderloin, trimmed

4 tablespoons grape seed oil

1/4-cup orange juice

2 tablespoon Dijon mustard

1 tablespoons DAN’S honey

2 garlic cloves, minced

4 bunches Swiss chard, washed and chopped, or any greens, mustard, spinach.

Salt and pepper to taste



DIRECTIONS:



1. In a skillet heat tablespoon grape seed oil over medium-heat.

2. Add pork to the skillet, and cook, turning occasionally, 20-25 minutes.

3. Internal temperature should be above 140 degrees.

4. Transfer to a plate and tent with aluminum foil.

5. Mean while in a blender, combine orange juice, mustard, honey, garlic, and 2 tablespoons grape seed oil, and season with salt and pepper.

6. Set vinaigrette aside.

7. In the pot heat remaining tablespoon grape seed oil over high heat.

8. Add as much Swiss chard as will fits.

9. Toss until wilted, adding more Swiss chard as there is room, 3-5 minutes.

10. Drain off excess liquid and season with salt and pepper.

11. Slice pork and drizzle with vinaigrette.

12. Serve over Swiss chard.



ENJOY DAN: (ROCK-ON)