| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 3 slices bacon, thinly sliced
- 1 small red onion, sliced
- 2 cloves garlic, smashed
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- Pinch red pepper flakes
- 8 cups kale, roughly chopped
- 1 1/2 cups low-sodium chicken broth, plus 1/4 cup
- 1 large tomato, diced
- 2 teaspoons cider vinegar
- Freshly ground black pepper
- 2 tablespoons Cajun spice blend
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 2 pork tenderloins (about 14 ounces each), each halved crosswise
- 1/2 cup chicken stock
- Store-bought dinner rolls or biscuits
Instructions
- For the greens: Cook the bacon over medium heat in a large skillet until browned, about 6 minutes. Add the onion, garlic, oregano, salt, pepper flakes and tomato, and cook until vegetables are tender, about 5 minutes. Stir in the kale and 1 1/2 cups broth, cover, cook until wilted, about 8 minutes. Stir in 1/4 cup broth and vinegar, and season with salt and pepper, to taste.
- For the pork: Preheat the oven to 350 degrees F.
- Combine the Cajun spice, 1 tablespoon of the olive oil, and salt to make paste. Rub the pork with spice paste. Heat a skillet over medium-high. Add the remaining olive oil and sear the pork, turning until all sides are golden brown, about 2 to 3 minutes total. Roast until an instant-read thermometer inserted into the meat registers 150 degrees F, about 10 to 12 minutes. Set aside for 5 minutes to rest on a cutting board. Deglaze the pan with 1/2 cup chicken broth. Reduce a little and swirl in 2 tablespoons butter. Thinly slice the pork, divide among 4 plates. Drizzle with pan sauce and serve with the greens and dinner rolls or biscuits.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 441 |
| Total Fat | 23 g |
| Saturated Fat | 6 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 47 g |
| Cholesterol | 138 mg |
| Sodium | 1059 mg |
Reviews
We really enjoyed this recipe. The only change I made was to increase the seasoning, pour it out on a baking sheet, then rolled the loins in the seasoning and roasted them in the oven at 400 until they hit temp. They had a beautiful ‘crust’ and were still nice and juicy – and the kale was delicious! I included cauliflower mash for a perfect meal!
I love the kale — had never cooked kale before and this recipe was fantastic. I’ve made it several times with different meats and always love it. Be sure to use the vinegar — it really freshens up the taste. The tenderloin was excellent too. I make my own Emeril’s Essence from his posted recipe, (omitting the salt in the spice blend so I can control how much salt I use better) so that was the Cajun seasoning I used. Tyler’s recipes are always top notch.
The pork was ok. I did not like the kale cooked this way.
This came out very tender – I was amazed at how easy it really was. Timing everything together along with the cheddar scalloped sweet potatoes was fairly easy. All the flavors melded together just wonderfully.
This recipe is so easy 2 of my sons have made it for their girlfriends. It has so much favor and the pork stays very moist. We love it.
I have not tried this recipe as of yet but did the braised greens have broccoli mixed in it on the tv show? It is not listed in the recipe on the website.
I used table salt (no kosher on hand, so I halved the portion) and WHOAH, did it make all the difference. The pork was tender, but made our eyes bug out with the saltiness. In the future, I will do again and omit the salt altogether. The Cajun blend we use would have had enough on its own. I could tell the flavor WOULD have been excellent without this mistake, though.
My husband and I had never eaten kale before, but watching the show and seeing how it was made seemed so simple, so I printed the recipe off the puter and I went and bought the ingredients. I followed the recipe all but the last part of adding the vinegar. I didn’t think my husband would eat it, if I added the vinegar. Anyway, he had seconds:) and so did I. We both love it and I will definitely continue to make it. The rest of our dinner consisted of venison steaks and the cheddar scalloped sweet potatoe recipe they had demonstrated to go with the tenderloin on the show.
ever time I make the greens it seems tht I have to make more the next time my family loves them
I only made the pork. It was tender and tasty.