Pork Tenderloin with Steamed Kale

SUBMITTED BY: MARGARET CARR PHOTO BY: CRUISEM

"This is one of my favorite meals: pork tenderloin medallions atop crisp steamed greens, drizzled with a robust olive oil and lime juice dressing. It is wonderful served with brown rice on the side and the white or blush wine of your choice."

PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 limes, juiced
1 cup olive oil
2 teaspoons dried cilantro
1 teaspoon cracked peppercorns
1 teaspoon garlic salt
1 (1 1/2 pound) pork tenderloin
1 pound kale, stems removed and leaves coarsely chopped

READ REVIEWS (13)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). In a small bowl , whisk olive oil with lime juice. Season with cilantro, garlic salt, and peppercorns.
Brush the pork tenderloin with three tablespoons of the lime dressing. Wrap in aluminum foil, and place on in a large baking dish. Roast in preheated oven for 30 to 45 minutes, or until a meat thermometer reads 170 degrees.
While the tenderloin is cooking, place kale in a steamer. Cook for 20 minutes, or until tender.
Slice the pork tenderloin into 1 1/2 inch thick slices. Serve on top of the kale. Whisk the remaining dressing, and drizzle over pork and kale.

The full amount of the marinade/dressing was used in the nutrition calculation.

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REVIEWS

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Reviewed on Apr. 7, 2008 by WYATTDOGSTER

First, about the fat content-the calculation was based on 4 srvgs. When I read the nutrition info I was shocked and then did a little investigation. This is enough pork to feed 6 generously. One cup of olive oil has about 225 grams of fat! So if you use all of the dressing and serve four, the fat and calories ARE correct. That being said, no need to dump all the dressing on, DRIZZLE it as suggested and reduce the fat and calories by a HUGE amount to about 22 grms fat per serving if you use just half the dressing. Second, this is absolutely delicious, so fresh tasting. Thanks for posting, I have never used kale before and am glad to have found this recipe! And most of the fat is the heart healthy kind anyway!

8 users found this review helpful

Reviewed on Jan. 31, 2008 by Melanie

The best pork tenderlion I've made thus far. This recipe is great, because I've been trying to eat kale twice a week because its one of the healthiest vegetables. I subsctituted garlic salt for about three cloves of fresh garlic and I used fresh cilantro. I also zested one of the limes. I whirled everything in the cuisinart. I also seared the tenderloin before I put it in the oven. AWESOME! SO TENDER AND TASTY. And for those who don't like cilantro, the lime kills the bitter cilantro taste.

7 users found this review helpful

Reviewed on Apr. 7, 2008 by mach1guy

This looks like a wonderful meal. I do have a question for Margaret before I prepare it as I try to eat helthy. It doesn't seem possible that one serving would have 722 calories and 61g of fat. Is this an error? Thanks

6 users found this review helpful

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