Frozen vegetables are a great option to make dinner come together, even in between trips to the grocery store. Sometimes, however, frozen vegetables need a little freshness infused back into them. In this recipe, some freshly sauteed vegetables and pickled cherry peppers (with a splash of brine from the jar) combine with frozen collard greens to make a hearty side dish for a glazed pork tenderloin.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 pork tenderloin (about 1 1/4 pounds)
- Kosher salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 1/4 cup barbecue sauce
- 1 small onion, chopped
- 1 large stalk celery, chopped
- 3 to 4 sprigs thyme
- 1 15-ounce can lentils, drained and rinsed
- 2 cups frozen chopped collard greens, thawed
- 1/4 cup jarred sliced hot cherry peppers, roughly chopped, plus 2 to 3 tablespoons brine
- 2 cloves garlic, finely chopped
- Cornbread, for serving
Instructions
- Preheat the oven to 450˚ F. Rub the pork all over with 1/2 teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, 6 to 8 minutes. Transfer to a rimmed baking sheet and brush with about half the barbecue sauce. Roast, brushing with the remaining barbecue sauce twice more, until the pork is cooked through and a thermometer inserted into the center registers 135˚ F to 140˚ F, 15 to 20 minutes. Transfer to a cutting board; let rest 5 minutes.
- Meanwhile, return the skillet to medium-high heat and add the remaining 2 tablespoons olive oil, the onion, celery and thyme; season with salt. Cook, stirring, until softened, 3 to 5 minutes. Add the lentils and collard greens and cook, stirring, until the collards are bright green and heated through, 2 more minutes. Add 1/4 cup water and cook until the skillet is dry. Add the cherry peppers, 2 tablespoons brine and the garlic. Cook until the garlic is softened, 1 to 2 minutes; season with salt and the remaining 1 tablespoon brine, if needed.
- Divide the lentil mixture among plates. Slice the pork and add to the plates; serve with cornbread.
Nutrition Facts
| Calories | 410 |
| Total Fat | 16 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 92 milligrams |
| Sodium | 879 milligrams |
| Carbohydrates | 27 grams |
| Dietary Fiber | 9 grams |
| Protein | 37 grams |
| Sugar | 8 grams |
| Calories | 410 |
| Total Fat | 16 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 92 milligrams |
| Sodium | 879 milligrams |
| Carbohydrates | 27 grams |
| Dietary Fiber | 9 grams |
| Protein | 37 grams |
| Sugar | 8 grams |