Pork Tenderloin with Steamed Kale

Pork Tenderloin with Steamed Kale

29
MARGARET CARR 2

"This is one of my favorite meals: pork tenderloin medallions atop crisp steamed greens, drizzled with a robust olive oil and lime juice dressing. It is wonderful served with brown rice on the side and the white or blush wine of your choice."

Ingredients

1 h servings 695 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 695 kcal
  • 35%
  • Fat:
  • 58.9 g
  • 91%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 562 mg
  • 22%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). In a small bowl , whisk olive oil with lime juice. Season with cilantro, garlic salt, and peppercorns.
  2. Brush the pork tenderloin with three tablespoons of the lime dressing. Wrap in aluminum foil, and place on in a large baking dish. Roast in preheated oven for 30 to 45 minutes, or until a meat thermometer reads 170 degrees.
  3. While the tenderloin is cooking, place kale in a steamer. Cook for 20 minutes, or until tender.
  4. Slice the pork tenderloin into 1 1/2 inch thick slices. Serve on top of the kale. Whisk the remaining dressing, and drizzle over pork and kale.

Footnotes

  • The full amount of the marinade/dressing was used in the nutrition calculation.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

29
  1. 32 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

First, about the fat content-the calculation was based on 4 srvgs. When I read the nutrition info I was shocked and then did a little investigation. This is enough pork to feed 6 generously. One...

Most helpful critical

I cook lowfat so I only put about 1/3 c of olive oil in the dressing. I was only cooking for two so instead of the tenderloin I used a boneless loin chop. The chop was only okay, but the kale ...

First, about the fat content-the calculation was based on 4 srvgs. When I read the nutrition info I was shocked and then did a little investigation. This is enough pork to feed 6 generously. One...

The best pork tenderlion I've made thus far. This recipe is great, because I've been trying to eat kale twice a week because its one of the healthiest vegetables. I subsctituted garlic salt fo...

I cook lowfat so I only put about 1/3 c of olive oil in the dressing. I was only cooking for two so instead of the tenderloin I used a boneless loin chop. The chop was only okay, but the kale ...

This looks like a wonderful meal. I do have a question for Margaret before I prepare it as I try to eat helthy. It doesn't seem possible that one serving would have 722 calories and 61g of fat...

Fantastic!! I made 2 changes: 1st -Grilled the pork outside. 2nd - Used only 3 tsp EVOO and replaced the difference with fresh squeezed OJ. Fantastic and MUCH healthier than written. Thanks ...

I didn't make the tenderloin, but I used the sauce with the kale, and I thought it was really wonderful. The dressing was wonderfully savory and really complemented the meal.

My family loved this dish! The dressing was yummy! I used fresh minced garlic instead of garlic salt and used a hand blender to mix the dressing. I had enough left to use as a salad dressing! Yu...

I loved this meal. I rarely make a recipe that I don't think requires changes, but this was one...and my husband loved it too.

I made this as listed except added fresh garlic to marinade. I thought it was good, but not great. Seemed to be missing something. Used dried cilantro - will use fresh next time. The kale was wo...