HONEY-VANILLA GLAZED PORK ROAST WITH WILTED SPINACH

"Wilted baby spinach, cinnamon, toasted pine nuts, and oranges create an aromatic and colorful bed for this flavorful pork roast. Perfect for spring gatherings, this dish is so easy to prepare, you’ll be back to the party in no time."

for the Pork:
2 pounds boneless pork loin roast, trimmed
1/4 cup honey
2 tablespoons white vinegar
1 teaspoon McCormick® Pure Vanilla Extract
1 teaspoon McCormick® Ground Cumin
1 teaspoon McCormick® Basil Leaves
for the Spinach:
1 tablespoon olive oil
2 bags (6 ounces each) baby spinach
1/4 teaspoon McCormick® Ground Cinnamon
1/8 teaspoon McCormick® Ground Black Pepper
1/8 teaspoon salt
1 (11 ounce) can mandarin oranges, drained OR 1 seedless orange, peeled and thinly sliced
2 tablespoons pine nuts or slivered almonds, toasted

Preheat oven to 375 degrees F.

Place pork on a rack in a foil-lined roasting pan. Season with pepper and salt.

Mix honey, vinegar, vanilla, cumin, and basil in a small bowl. Brush half of glaze on pork.

Roast 1 hour or until internal temperature reaches 150 degrees F, brushing with remaining glaze halfway through cooking. Let stand 10 minutes before slicing.

Heat oil in a large deep skillet over medium heat. Add spinach, cinnamon, pepper and salt; toss to coat. Saute spinach until slightly wilted, about 2 1/2 minutes. Remove from heat. Toss in oranges and toasted pine nuts.

Serve sliced pork over bed of spinach.

Makes 8 servings

Nutritional Information: Per One Serving: About 218 Calories, Fat 9g, Protein 20g, Carbohydrates 14g, Cholesterol 47mg, Sodium 148mg, Fiber 1g

Source: McCormick & Company, Inc.