Cajun Pork Loin with Collard Greens
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 457, total fat 22 G., saturated fats G., proteins 35 G., carbohydrates 28 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 457, total fat 22 G., saturated fats G., proteins 35 G., carbohydrates 28 G., fiber G., cholesterol mg, sodium mg, sugar G.
A second course recipe made with pork loin baked with a spicy seasoning and kale braised with white beans, tomatoes, and chicken broth.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. extra virgin olive oil
- 3 tablespoons chili powder
(spice mix with chili pepper, see recipe) - 1 tablespoon hot jalapeño sauce
- 900 g of pork loin on the bone (about 6 thin pieces)
- Coarse salt
- 4 chopped celery stalks
- 1 large white onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 cups lightly salted chicken broth
- 400 g canned unsalted tomatoes, diced
- 420 g canned white beans without salt, pre-rinsed
- 140 g chopped kale (about 6 cups)
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Recipes with similar ingredients: pork, kale, hot sauce, jalapeno pepper, chili seasoning, celery, onions, garlic, tomatoes, white beans
Cooking the dish according to the recipe:
- Preheat the grill. In a bowl, combine 1 tablespoon each of olive oil, chili powder, and hot sauce. Season the pork with 1/2 teaspoon of salt.
Pierce the meat all over with a fork and rub both sides with the spice mixture. Place on a rack set over a baking sheet and set aside. - Heat the remaining 1 tablespoon olive oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat.
Add celery, onion, garlic, and the remaining 2 tablespoons chili powder. Cook for 8 minutes, stirring, until the vegetables are translucent. - Add chicken broth and tomatoes to the pan. Cook for about 7 minutes, until the mixture has reduced by a third.
Add the beans and cabbage, stirring well. Reduce heat to medium, cover, and simmer for 7 minutes, until the cabbage is tender. (You can add up to 1/2 cup of water if the mixture is very thick.) Season with salt. - Meanwhile, roast the pork in the oven for 4-6 minutes until golden brown. Turn over and cook for another 2 minutes or more, until cooked through. Serve the pork loin with cabbage and beans.
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