Today, I paired pork tenderloin with kale and vegetables and I actually think that it tastes delicious. I say “actually” because I honestly didn’t know how much I would enjoy the heated kale and cannellini beans. Truth be told, you barely even notice that the kale has been cooked! It retains its crunch and it absorbs the delicious taste of the onions, garlic, and bell pepper.
I almost can’t believe how much I enjoy this meal (thanks, Valerie Bertinelli!). We all know how much I love pork tenderloin; this recipe only deepens my adoration. If you’re looking for a meal that makes you instantly feel healthier without sacrificing a delicious taste, this needs to be the next recipe you make.
Pork Tenderloin with Kale and Vegetables
Ingredients
1 Tbsp Vegetable/Avocado/Olive Oil, plus more if needed
One 1 1/4- to 1 1/2-pound Pork Tenderloin
1/2 tsp Smoked Paprika
Salt and ground black pepper
1 Red Bell Pepper, chopped
1 Yellow Onion, chopped or sliced thinly
2 Garlic Cloves, sliced thinly
1 bunch of Curly Kale
One 15 oz can of Cannellini Beans, rinsed and drained
Instructions
Preheat the oven to 400F and line a rimmed baking sheet with aluminum foil.
Heat a large oven-safe skillet over medium-high heat and add oil. Pat the pork tenderloin dry and season with the smoked paprika, a bit of salt, and pepper. When the oil is shimmering, add the pork and sear on all sides, for about 5 minutes. Transfer the pork to the prepared baking sheet (leave the skillet untouched to be used again!) and roast for about 20-25 minutes. It will be ready when it reads 145-150F on an instant-read thermometer. Allow it to rest for 5 minutes.
Using the same skillet that you used for the pork, put it over medium heat, add a drizzle of oil and add the peppers and onions. The first time I made this, I had sliced the peppers but I may try chopping them next time for a better “bite ratio”. Add a splash of water to deglaze the pan and use a wooden spoon to scrape up any brown bits. Cook for about 5 minutes, stirring every now and then. When the vegetables begin to soften, add the garlic and cook until fragrant and slightly softened.
Remove and discard the tough, fibrous ribs from the kale leaves. Roughly chop the kale leaves and then fold them in with the peppers until the heat causes the kale to wilt. After about 3 minutes, the kale should turn a vibrant green. At this point, stir in the white beans with a pinch of salt and pepper. Cook for another 2 minutes to ensure everything is heated through.
Slice the rested pork on the diagonal and serve with the white bean and kale mixture.
Related:
Green Curry Salmon Bowls Recipe
