BBQ pork tenderloin with stewed lentils and cabbage
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 410, total fat 16 G., saturated fats 3 G., proteins 37 G., carbohydrates 27 G., fiber 9 G., cholesterol 92 mg, sodium 879 mg, sugar 8 G.
Calories 410, total fat 16 G., saturated fats 3 G., proteins 37 G., carbohydrates 27 G., fiber 9 G., cholesterol 92 mg, sodium 879 mg, sugar 8 G.
Frozen and canned vegetables are a great way to prepare a delicious and healthy dinner without having to wait for a trip to the store. This recipe quickly simmers frozen collard greens with canned lentils and pickled cherry peppers. The result is a delicious side dish for juicy pork tenderloin glazed with barbecue sauce. Serve with cornbread.
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:
- 1 pork tenderloin (about 600 g)
- 3 tablespoons extra-virgin olive oil
- 1/4 cup barbecue sauce
- 1 small onion, chopped
- 1 large stalk celery, chopped
- 3-4 sprigs of thyme
- 1 can (425 g) canned lentils, rinsed
- 2 cups frozen chopped kale, thawed
- 1/4 cup pickled hot cherry peppers, coarsely chopped, + 2-3 tablespoons brine
- 2 cloves garlic, finely chopped
- Cornbread for serving
We recommend
Recipes with similar ingredients: pork tenderloin, pork, lentils, kale, chili pepper, barbecue sauce, celery, thyme
Cooking the dish according to the recipe:
- Preheat oven to 230°C.
- Season the pork with 1/2 teaspoon salt and black pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, 6-8 minutes. Transfer to a rimmed baking sheet and brush with about half the barbecue sauce.
- Bake, brushing with the remaining barbecue sauce twice more, until the pork is cooked through and an instant-read thermometer inserted into the center of the tenderloin registers 130°F to 140°F (57°C to 60°C), 15 to 20 minutes. Transfer to a cutting board and let rest for 5 minutes.
- Meanwhile, return the skillet to medium heat and add the remaining 2 tablespoons olive oil, onion, celery, and thyme; season with salt. Cook, stirring, until softened, 3 to 5 minutes.
- Add the lentils and kale and cook, stirring, until the kale is bright green and heated through, another 2 minutes. Add 1/4 cup water and cook until the pan is dry. Add the cherry peppers, 2 tablespoons of the brine from the jar, and the garlic. Cook until the garlic is softened, 1 to 2 minutes; add more salt and drizzle with the remaining 1 tablespoon of brine if needed.
- Divide the lentil mixture among plates. Slice the pork and arrange it among the lentils; serve with cornbread.
Categories:
Similar recipes
