PREPARATION

In a mixing bowl, combine the orange zest, orange juice, thyme, salt, pepper and honey. Let the pork marinate for about 10 minutes.

Remove the tenderloins from the marinade and dry them. Heat 1 tbsp olive oil in a heavy saucepan. Brown the pork on both sides. Add the marinade. Reduce the temperature by half, cover and cook for 14 minutes.

Meanwhile, heat 1 tablespoon and fry the spinach, a handful at a time. Add salt and pepper. Put the meat aside when the 14 minutes have elapsed. Make it stick coating the fillets in the pan loosely with a tablespoon of water.

Cut the pork into thin slices. Put on each plate and a first layer of spinach on top of the pork with a little cooking water. Garnish with orange wedges.