Pork Tenderloin with Balsamic Sauce, and Wilted Spinach with Red Pepper

This is a new recipe to us and I'm still fiddling with the sauce (as well as trying to figure out the cooking of meat; normally I just turn it over to David). But anyway, it's dang yummy and I think healthy, too?

Ingredients for Pork and Sauce:
1 1/2 lb. pork tenderloin
olive oil
1/2 c. balsamic vinegar
1/2 c. orange juice
3 T. butter
salt and pepper

Instructions:
Heat oven to 375 F. Season pork with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Brown pork for 2 minutes per side. Place in oven and bake for 35-40 minutes. In a small saucepan, cook balsamic vinegar over medium heat for 5 minutes. Add orange juice; stir until combined. Stir in butter and season with salt and pepper.

Ingredients for Spinach:
2 T. olive oil
1 red bell pepper, seeded and diced
2 garlic cloves, minced
12 oz. fresh baby spinach
salt and pepper
juice of 1/2 a lemon

Instructions:
Heat oil in a skillet over medium-highheat. Add bell pepper and saute 6-7 minutes, or until soft. Add garlic and saute for 1 minute. Add spinach and cook until wilted (you may need to add extra olive oil at this point.) Add salt and pepper to taste. Finish by squeezing lemon juice over top.

Serve pork on a bed of spinach. Top with balsamic sauce.