Well, a happy detox-foodie knows that if it's complicated - it's stressful, and THAT my friend - ain't no detox. Emotional stress is as poisonous as high fructose corn syrup or Round-Up. So sticking to quick and detox-delish - I present to you this wonderful easy meal - that tastes great left over too! From start to finish - it takes about 30 minutes.
- For the balsamic-maple glaze:
- 4 cloves garlic, finely chopped OR 4 tbls minced garlic
- 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh sage, 1 small shallot minced
- 1/2 cup really good REAL balsamic vinegar.
- 6 tablespoons REAL maple syrup.
- 2 tablespoons olive oil.
- 1 tablespoons Dijon mustard.
- Sea Salt and freshly ground black pepper
- For Pork and Vegetable
4 medium sweet potatoes
1 large container organic baby spinach, olive oil
Preheat oven to 350F. At temperature - start baking potatoes - these will take about 30 minutes. As they bake - prepare your masterpiece!
Slice the tenderloin into 3/4-inch thick medallions (rounds). Let pork get to room temp and salt lightly with sea salt as you mix all ingredients for the glaze. Cover the bottom of a medium skillet (I like a heavy duty grill pan for the seared lines!) with a light film of organic olive oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, making sure NOT to crowd them in pan or they will steam and not sear well. Season with salt and pepper, and sear for 1 minute each side. Transfer the slices in 1 layer to a shallow baking dish - I prefer glass or ceramic.
Pour the glaze over the pork slices and turn them to coat.
Roast for 8 to 10 minutes, or until a thermometer inserted reaches 140 degrees F for medium. I prefer a little longer for a bit more than medium. Remove from the oven and take medallions out of pan - set aside. and keep warm, loosely covered with foil until ready to serve. Reduce the remaining glaze in small sauce pan - just for a few minutes.
Remove sweet potatoes from oven - and scoop out potato and mash. Quickly wilt spinach in a skillet with olive oil.
To serve place pork medallions on each plate over a bed of mashed sweet potato topped with wilted spinach and spoon the balsamic-maple glaze over all of it!
Yep. I did it again....it's simply detoxicating! Let me know what you think!