Pork Tenderloin with Steamed Kale

Pork Tenderloin with Steamed Kale

29 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
MARGARET CARR
Recipe by  MARGARET CARR

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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.

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Reviews (29)

Rate This Recipe
Wyattdogster
31

Wyattdogster

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 cup of olive oil has about 225 grams of fat! So if you use all of the dressing and serve four, the fat and calories ARE correct. That being said, no need to dump all the dressing on, DRIZZLE it as suggested and reduce the fat and calories by a HUGE amount to about 22 grms fat per serving if you use just half the dressing. Second, this is absolutely delicious, so fresh tasting. Thanks for posting, I have never used kale before and am glad to have found this recipe! And most of the fat is the heart healthy kind anyway!

pinkypink
21

pinkypink

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 for about three cloves of fresh garlic and I used fresh cilantro. I also zested one of the limes. I whirled everything in the cuisinart. I also seared the tenderloin before I put it in the oven. AWESOME! SO TENDER AND TASTY. And for those who don't like cilantro, the lime kills the bitter cilantro taste.

CATNMUS
12

CATNMUS

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 was very tasty. Next time I think I will broil the chop with the marinade.

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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