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Gallery Read the full recipe after the video. Recipe Summary prep: 40 mins total: 50 mins Servings: 4 Pork Tenderloin with Kale Salad
Ingredients Ingredient Checklist 1 bunch Tuscan kale, stems removed, sliced into ribbons (about 7 cups) 7 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1/4 cup dried currants 1 ounce finely grated pecorino (1/4 cup) Kosher salt and freshly ground pepper 2 sweet potatoes, peeled and cut into 3/4-inch pieces 1/2 cup quinoa, well rinsed 1 pork tenderloin (about 1 pound), tied
Gallery Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 50 mins Servings: 4 Pork Tenderloin with Kale Salad
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 50 mins Servings: 4
Recipe Summary
prep: 40 mins total: 50 mins
Servings: 4
prep: 40 mins
total: 50 mins
prep:
40 mins
total:
50 mins
Servings: 4
4
Pork Tenderloin with Kale Salad
Pork Tenderloin with Kale Salad
Ingredients
Ingredients
- 1 bunch Tuscan kale, stems removed, sliced into ribbons (about 7 cups) 7 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1/4 cup dried currants 1 ounce finely grated pecorino (1/4 cup) Kosher salt and freshly ground pepper 2 sweet potatoes, peeled and cut into 3/4-inch pieces 1/2 cup quinoa, well rinsed 1 pork tenderloin (about 1 pound), tied
Directions
Preheat oven to 400°F. In a large bowl, toss kale with 4 tablespoons oil, lemon juice, currants, and pecorino; season with salt and pepper and set aside. On a rimmed baking sheet, drizzle sweet potatoes with 2 tablespoons oil; season with salt and pepper and toss to coat. Roast, flipping once, until potatoes are tender, about 25 minutes.
In a pot, bring quinoa, 3/4 cup water, and a pinch of salt to a boil. Reduce heat, cover, and simmer until tender, 15 minutes. Let stand 5 minutes. Fluff quinoa with a fork; transfer to a plate to cool.
Heat remaining 1 tablespoon oil in a 10-inch ovenproof skillet (preferably cast iron) over medium-high. Generously season pork with salt and pepper; sear, turning occasionally, until golden, about 8 minutes. Transfer to oven and roast until a thermometer reads 145°F, 8 to 10 minutes.
Transfer pork to a cutting board; let stand 10 minutes before slicing. Stir potatoes and quinoa into kale salad and serve with pork.
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All Reviews for Pork Tenderloin with Kale Salad
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All Reviews for Pork Tenderloin with Kale Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
