Cajun Pork Tenderloin With Braised Greens
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
47
Spice
44
Sweetness
53
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 small
Red Onion (sliced)2 cloves
Garlic (smashed)1 tsp
Oregano (dried)2 tsps
Kosher Salt1 pinch
Red Pepper Flake8 cups
Kale (roughly chopped)1 large
Tomato (diced)2 tsps
Cider Vinegar2 tbsps
Cajun Spice Blend2 tbsps
Extra-Virgin Olive Oil1 cup
Chicken StockDirections:
1
For the greens: Cook the bacon over medium heat in a large skillet until browned, about 6 minutes
2
Add the onion, garlic, oregano, salt, pepper flakes and tomato, and cook until vegetables are tender, about 5 minutes
3
Stir in the kale and 1 1/2 cups broth, cover, cook until wilted, about 8 minutes
4
Stir in 1/4 cup broth and vinegar, and season with salt and pepper, to taste
5
For the pork: Preheat the oven to 350 degrees F
6
Combine the Cajun spice, 1 tablespoon of the olive oil, and salt to make paste
7
Rub the pork with spice paste
8
Heat a skillet over medium-high
9
Add the remaining olive oil and sear the pork, turning until all sides are golden brown, about 2 to 3 minutes total
10
Roast until an instant-read thermometer inserted into the meat registers 150 degrees F, about 10 to 12 minutes
11
Set aside for 5 minutes to rest on a cutting board
12
Deglaze the pan with 1/2 cup chicken broth
13
Reduce a little and swirl in 2 tablespoons butter
14
Thinly slice the pork, divide among 4 plates
15
Drizzle with pan sauce and serve with the greens and dinner rolls or biscuits
16
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