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Wilted baby spinach, cinnamon, toasted pine nuts and oranges create an aromatic and colorful bed for this flavorful pork roast. Perfect for entertaining, this dish is so easy to prepare, you'll be with your guests in no time.
2 pounds boneless pork loin roast, trimmed
1/4 cup honey
2 tablespoons white vinegar
1 teaspoon McCormick Gourmet™ Basil, Mediterranean
1 teaspoon McCormick Gourmet™ Cumin, Ground
1 teaspoon McCormick® Pure Vanilla Extract
1 tablespoon olive oil
2 packages (6 ounces each) baby spinach leaves
1/4 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon
1/8 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1/8 teaspoon salt
1 can (11 ounces) mandarin oranges, drained
2 tablespoons pine nuts, toasted
Preheat oven to 375°F. Place pork on rack in foil-lined roasting pan. Season with salt and pepper. Mix honey, vinegar, basil, cumin and vanilla in small bowl. Brush 1/2 of glaze on pork.
Roast 1 hour or until desired doneness, brushing with remaining glaze halfway through cooking. Let stand 10 minutes before slicing.
Heat oil in large deep skillet on medium heat. Add spinach, cinnamon, pepper and salt; toss to coat. Cook and stir about 2 1/2 minutes or until spinach is slightly wilted. Remove from heat. Toss in oranges and toasted pine nuts.
Serve sliced pork over bed of spinach.
Substitution Tip: Use 1 seedless orange, peeled and thinly sliced in place of mandarin oranges.
(Amount per serving)