HONEY-VANILLA GLAZED PORK ROAST WITH WILTED SPINACH

Honey-Vanilla Glazed Pork Roast with Wilted Spinach image

Provided by @MakeItYours

Number Of Ingredients 13

2 pounds boneless pork loin roast, trimmed
1/4 cup honey
2 tablespoons white vinegar
1 teaspoon McCormick® Gourmet Collection Basil Leaves
1 teaspoon McCormick® Gourmet Collection 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 Collection Cinnamon, Saigon
1/8 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1/8 teaspoon salt
1 can (11 ounces) mandarin oranges, drained or 1 seedless orange, peeled and thinly sliced
2 tablespoons pine nuts or slivered almonds, toasted

Steps:

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.