Pork Tendy with Apples & Spinach

I’m usually not a big meat eater, but this week has been an exception! Sunday night we had the BBQ chicken sandwiches, and Monday night I made a recipe I’ve been wanting to try — Breaded pork tenderloins with sweet apples and spinach. The sweetness of the apple/spinach mixture paired perfectly with the meat, and the breading was far from being too heavy, which was another plus. It was another midweek success!

Pork Tenderloin with Apples & Spinach


  • Two boneless pork tenderloins
  • Egg
  • 3 slices of bread (we used French bread)
  • 2 T olive oil
  • Salt & Pepper
  • A LOT of spinach
  • 2 baking apples, sliced thinly
  • Honey
  • Dijon Mustard
  • Champagne vinegar or white wine vinegar

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