Honey-Vanilla Glazed Pork Roast with Wilted Spinach

Perfect for dinner parties, this quick and easy pork dish guarantees you’ll be entertaining in no time.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Makes: 8 servings
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All You Need

  • 2 lbs (900 g) boneless pork loin roast, trimmed
  • 1/4 cup (60 mL) Billy Bee Honey
  • 1/8 tsp (1/2 mL) salt
  • 1 can (284 mL) mandarin oranges, drained
  • 2 tbsps (30 mL) pine nuts, toasted
  • 2 tbsps (30 mL) white vinegar
  • 1 tsp (5 mL) McCormick Gourmet Basil Leaves
  • 1 tsp (5 mL) McCormick Gourmet Ground Cumin
  • 1 tsp (5 mL) McCormick Gourmet Organic Pure Madagascar Vanilla Extract
  • 1 tbsp (15 mL) olive oil
  • 2 pkgs (6 oz/170 g) baby spinach leaves
  • 1/4 tsp (1 mL) McCormick Gourmet Ground Cinnamon
  • 1/8 tsp (1/2 mL) McCormick Gourmet Coarse Grind Black Pepper


  1. 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

  2. Roast 1 hour or until desired doneness, brushing with remaining glaze halfway through cooking. Let stand 10 minutes before slicing

  3. 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

  4. Serve sliced pork over bed of spinach

  5. Chef’s Tip: Use 1 seedless orange, peeled and thinly sliced in place of mandarin oranges.


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