Honey-Glazed Pork with Wilted Greens

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Ingredients in this Recipe

1 3/4 pounds pork tenderloin (about 2)
1 large fennel bulb, trimmed and sliced lengthwise into thin strips
1 large garlic clove, finely chopped
1 tablespoon plus 4 teaspoons olive oil
1 teaspoon coarsely chopped fresh rosemary
1/2 head escarole, cut into 2 inch strips
1/2 pound spinach, washed well
2 teaspoons Dijon mustard
3 1/2 tablespoons red wine vinegar
3/4 teaspoon coarse salt
4 tablespoons raw honey
Freshly ground pepper

Recipe Preparation

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