Pan-Seared Pork Tenderloin with Warm Lemony Kale Salad

Name: Pan-Seared Pork Tenderloin with Warm Lemony Kale Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5 servings
Cuisine: American
Ingredients: 1.5 pound pork tenderloin; 3 tablespoon olive oil (extra virgin); 1 teaspoon dried thyme; 0.5 teaspoon garlic powder; 1 teaspoon salt; 0.75 teaspoon black pepper; 6 cup fresh kale (tough stems removed and chopped); 1 tablespoon lemon juice; 0.25 cup slivered almonds (toasted); 0.25 cup dried cranberries; 1 tablespoon apple cider vinegar; 0.5 teaspoon Dijon mustard

Tender pork tenderloin seared to perfection, served alongside a vibrant warm kale salad tossed with toasted almonds and a zesty lemon dressing.

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 5
Cuisine: American
Difficulty: Medium
Cost: $2.53/serving

Dietary

Gluten-Free
Dairy-Free
Egg-Free
Low-Saturated-Fat
Low-Sugar
Low-Calorie
Low-Carb

Ingredients

1.5 pound pork tenderloin
3 tablespoon olive oil (extra virgin)
1 teaspoon dried thyme
0.5 teaspoon garlic powder
1 teaspoon salt
0.75 teaspoon black pepper
6 cup fresh kale (tough stems removed and chopped)
1 tablespoon lemon juice
0.25 cup slivered almonds (toasted)
0.25 cup dried cranberries
1 tablespoon apple cider vinegar
0.5 teaspoon Dijon mustard

Instructions

Pat the pork tenderloin dry with paper towels. Season all over with dried thyme, garlic powder, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2-3 minutes per side, until deeply golden brown.
Transfer the skillet to a preheated oven at 375°F (190°C) and roast for 12-15 minutes, or until an internal temperature of 145°F (63°C) is reached. Remove from oven, transfer pork to a cutting board, and tent loosely with foil. Let rest for 5-10 minutes before slicing.
While the pork rests, prepare the kale salad. In a large bowl, whisk together 2 tablespoons extra virgin olive oil, apple cider vinegar, Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper for the dressing.
Add chopped fresh kale, toasted slivered almonds, and dried cranberries to the bowl. Toss well to combine and let sit for a few minutes for the kale to slightly soften.
Slice the rested pork tenderloin into medallions. Serve the pork alongside the warm lemony kale salad.

Notes

To toast slivered almonds, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring once, until lightly golden and fragrant. Alternatively, toast in a dry skillet over medium heat for a few minutes.

Nutrition (per serving)

Calories: 297
Protein: 29.9 g
Carbohydrates: 9.1 g
Fat: 15.7 g
Fiber: 2 g
Sodium: 554 mg
Saturated Fat: 3.2 g
Sugar: 5 g
Cholesterol: 90 mg