Roast Pork Tenderloin with Winter Greens and Caramelized Onions
Prep time: 15 minutes
Cook time: 15 minutes
1 pork tenderloin (1 pound), trimmed
1/4 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon black pepper, divided
2 garlic cloves, minced
4 teaspoons olive oil, divided
1 medium onion, thinly sliced
1 pound fresh kale or alternate winter greens, tough stems removed and discarded, leaves chopped (about 8 packed cups)*
1/2 cup low-sodium chicken broth
1 tablespoon red wine vinegar
Preheat oven to 425 degrees F. Line a baking pan with aluminum foil.
Rub pork with 1/8 teaspoon of the salt and the 1/4 teaspoon of the black pepper. Rub with the garlic, pressing to adhere.
Heat large heavy skillet over medium heat. Add 2 teaspoons of the oil. Add pork and cook, turning often, until browned on all sides, about 3 minutes.
Place pork in prepared baking pan and roast until the pork’s internal temperature reaches 145 degrees F, about 12 minutes. Remove from oven, cover loosely, and let stand for 3 minutes. Cut into slices.
Meanwhile, add remaining 2 teaspoons oil to same skillet. Add onion and cook, covered, stirring occasionally, until onion softens slightly and browns, about 3 minutes. Add the kale, broth, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper. Cover and cook, stirring occasionally, until kale is tender, about 5 minutes. If liquid remains in skillet, cook uncovered, until almost all liquid evaporates, 1-2 minutes longer. Remove skillet from heat and stir in the vinegar. Serve pork with kale mixture (kale mixture=2 cups; 1/2 cup per serving).
*To substitute kale for another green, use mustard greens, beet greens, Swiss chard, or broccoli rabe.
Serve the pork and greens with small roasted red-skinned potatoes. Toss them with cracked black pepper and grated lemon zest just before serving.
Makes 4 servings
Nutritional Information per Serving:
Calories: 240 Fat: 8g Saturated Fat: 1.5g
Cholesterol: 75mg Sodium: 260mg Carbohydrates: 15g
Protein: 29g Fiber: 3g
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