1 pork loin (1 to 1 1/2 lbs)
¼ cup balsamic vinegar
¼ cup currant jelly (look in the Polish section of the store if you can’t find it with traditional jams and jellies)
Kosher salt and pepper
2 Tablespoons honey
1 Tablespoon maple syrup
1 Tablespoon apple cider vinegar
1/4 teaspoon ground thyme (may be omitted, if desired)
1 teaspoon Dijon mustard
Pinch Kosher salt and pepper
6 oz baby spinach
Optional: 1/2 cup chopped walnuts and/or 2 oz goat cheese crumbles
1. Preheat oven to 425 with one rack in the center position. Line a large rimmed baking sheet with foil.
2. Season pork with salt and pepper. When oven reaches temp, put pork in oven on bottom rack and roast for 25 min.
3. Combine vinegar, jelly and 1/4 tsp ground pepper in a small sauce pan over medium-low heat on the stove. Stir every once in a while to make sure the jelly melts. Reduce sauce slightly, but don’t let it become too thick. If it begins to thicken too much add a tablespoon of chicken broth or water to slow it down and thin it out.
4. Wisk the honey, maple syrup, vinegar, thyme, Dijon mustard, and salt and pepper in a small microwave-safe bowl to make the dressing for the spinach.
5. Once the pork has roasted for 25 min, check the internal temperature with a meat thermometer at the thickest point. It should be 140 degrees. If not, cook at short increments until cooked completely. When cooked, remove pork from oven and rest for 5 min before slicing and serving.
6. While the pork is resting, make the spinach. Place the spinach in a large bowl. Microwave the dressing for 30 seconds. You want it to be hot, but it doesn’t have to be boiling. Pour over the spinach while tossing the spinach. The warmth from the dressing will wilt the spinach a bit. If desired, add walnuts and/or goat cheese crumbles.
7. Slice pork and serve with sauce and spinach.