Spicy pork tenderloin with kale salad
Votes: 4
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 460, total fat 18 G., saturated fats 4 G., proteins 43 G., carbohydrates 31 G., fiber 8 G., cholesterol 103 mg, sodium 926 mg, sugar 5 G.
Calories 460, total fat 18 G., saturated fats 4 G., proteins 43 G., carbohydrates 31 G., fiber 8 G., cholesterol 103 mg, sodium 926 mg, sugar 5 G.
Collard greens can be quite tough and difficult to digest, so when making a salad with fresh leaves, crush them thoroughly and massage them with salt to soften the greens. Toss with canned beans in a vinaigrette and serve as a side dish with juicy, spicy oven-baked pork tenderloin.
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 tbsp chili powder
- 1 teaspoon dried thyme
- 1/4 tsp cayenne pepper
- 2 small pork tenderloins (about 350 g each)
- 3 tablespoons extra-virgin olive oil
- 1 bunch kale (about 450 g), stems removed, leaves thinly sliced
- 1 can (425g) black-eyed beans, rinsed
- 1/2 cup canned Peppadew peppers, drained and coarsely chopped
- 2 green onions, thinly sliced
- 2 tablespoons apple cider vinegar
- 1/3 cup crumbled cornbread
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Recipes with similar ingredients: pork tenderloin, leafy cabbage, cornbread, black-eyed beans, peppadew pepper, apple cider vinegar, ground cayenne pepper, thyme
Cooking the dish according to the recipe:
- Preheat oven to 190°C (375°F) and line a baking sheet with foil. In a small bowl, combine chili powder, thyme, cayenne pepper, and 3/4 teaspoon each of salt and black pepper.
- Rub the pork with 1 tablespoon of olive oil and the spice mixture. Transfer to the prepared baking sheet and roast, turning once, until a thermometer inserted into the center of the tenderloin registers 145°F (63°C), about 15 minutes. Transfer to a cutting board to rest.
- Meanwhile, toss the kale in a large bowl with 1 tablespoon olive oil and 1/4 teaspoon salt. Massage the greens with your hands until slightly wilted, about 1 minute. Add the beans, peppers, green onions, vinegar, and the remaining 1 tablespoon olive oil; season with salt and pepper to taste and toss. Set aside.
- Toast the crumbled cornbread in a small, dry nonstick skillet over medium heat, stirring occasionally, until crisp, 3-5 minutes. Slice the pork and serve with the salad. Top the salad with the crunchy topping.
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