Mukimo Mash with Seared Pork Medallions

A vibrant and hearty Kenyan staple, mukimo combines mashed potatoes, maize, kidney beans, and collard greens into a comforting and flavorful side, perfectly complemented by tender, golden-seared pork medallions.

• Prep: 30 min
• Cook: 50 min
• Total: 1 hr 20 min
• Servings: 4
• Cuisine: Kenyan
• Difficulty: Medium
• Cost: $4.18/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• sauté
• boil
• healthy
• comfort food
• rich
• classic

Ingredients

• 1.5 pound pork tenderloin (sliced into 1-inch thick medallions)
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 2 tablespoon olive oil
• 2 pound russet potato (peeled and quartered)
• 1 can canned maize (15 ounces, drained and rinsed)
• 1 can canned kidney bean (15 ounces, drained and rinsed)
• 1 pound collard greens (tough stems removed and chopped)
• 1 yellow onion (chopped)
• 3 clove garlic (minced)
• 0.5 cup vegetable broth
• 0.5 cup unsweetened plant-based milk

Instructions

1. Season pork tenderloin medallions with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
2. Place peeled and quartered russet potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to medium and cook for 15-20 minutes, or until fork-tender. Drain well and return to the pot.
3. While potatoes boil, in a separate medium pot, bring 2 cups of water to a boil. Add chopped collard greens and cook for 5-7 minutes until tender. Drain well, squeezing out excess water. Set aside.
4. In a skillet, heat 1 tablespoon olive oil over medium heat. Add chopped yellow onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
5. Add the softened onion and garlic mixture, drained canned maize, drained canned kidney beans, and cooked collard greens to the pot with the cooked potatoes. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, vegetable broth, and unsweetened plant-based milk. Mash everything together using a potato masher until well combined but still slightly chunky. Keep warm over low heat.
6. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add pork tenderloin medallions and sear for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 145°F).
7. Serve the seared pork medallions immediately alongside generous portions of the warm mukimo mash. Adjust seasoning as needed.

Notes

For a smoother mukimo, you can use a hand blender or food processor after mashing. Don't overcook the pork tenderloin, as it can dry out quickly. This dish holds well and reheats nicely, making it great for meal prep.

Nutrition (per serving)

• Calories: 772
• Protein: 55.4 g
• Carbohydrates: 99.2 g
• Fat: 14.2 g
• Fiber: 20 g
• Sodium: 1435 mg
• Saturated Fat: 3.3 g
• Sugar: 16.5 g
• Cholesterol: 113 mg