Roasted Balsamic Pork Tenderloin - cooking recipe

Ingredients

2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon fresh thyme
2 teaspoons Dijon mustard
1/2 teaspoon ground black pepper
1 lb pork tenderloin, trimmed of all visible fat
2 shallots, minced
2 (5 ounce) bags baby spinach leaves
1/4 teaspoon salt

Preparation

Combine the vinegar, 2 teaspoons of oil, thyme, mustard, garlic and pepper in a large ziplock bag. Add the pork. Squeeze out air and seal the bag, turn to coat the pork.
Refrigerate at least 4 hours up to 24 hours.
Preheat the oven to 475.
Spray a small roasting pan with nonstick spray.
Remove the tenderloin from the marinade, discard the marinade.
Spray a skillet with non stick spray and set over medium high heat. Add the pork and cook, turning occasionally, until browned, about 5 minutes. Transfer to a roasting pan.
Roast until and instant read thermometer inserted into the thickest part of the pork reads 160, about 20-25 minutes.
Transfer to a carving board, let stand 10 minutes.
Meanwhile, heat the remaining 1 teaspoon of oil in a nonstick skillet over medium high heat. Add the shallots and cook until softened, about 2 minutes. Add spinach and salt, cook about 3-4 minutes. Serve with pork.