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| RATING | MOST HELPFUL

Reviewed: May 2, 2008

Fantastic!! I made 2 changes: 1st -Grilled the pork outside. 2nd - Used only 3 tsp EVOO and replaced the difference with fresh squeezed OJ. Fantastic and MUCH healthier than written. Thanks so much for the recipe!!

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Reviewer:

CRUISEM

	Cooking Level: Intermediate Living In: Toms River, New Jersey, USA
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Reviewed: Apr. 25, 2008

I used the best/freshest ingredients on this recipe, and it ended up tasting like newly-mown grass clippings with fertilizer and mint. I think this is a big waste of food. Too much olive oil, the cilantro and lime do not go with pork, and the kale was not good steamed (plus it takes a lot longer than 20 mins).

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JonC


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Reviewed: Apr. 9, 2008

I made this as listed except added fresh garlic to marinade. I thought it was good, but not great. Seemed to be missing something. Used dried cilantro - will use fresh next time. The kale was wonderful - my new best veggie! Thanks for sharing. Will make again, but might add something else to give it some zip!

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2 users found this review helpful

Reviewer:

Ruthie

	Cooking Level: Expert Home Town: Portland, Maine, USA Living In: Falmouth, Maine, USA
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Reviewed: Apr. 8, 2008

My husband, 8 y.o. and 6 y.o. loved this recipe, and asked for seconds. I too drizzled a small amount of the dressing on the sliced pork and kale, and reserved the rest for later. Also, I added some roasted shallots to the finished dish of kale. Excellent.

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Reviewer:

KateB


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Reviewed: Apr. 7, 2008

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!

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9 users found this review helpful

Reviewer:

WYATTDOGSTER

	Cooking Level: Expert Home Town: Annandale, Virginia, USA Living In: Warrenton, Virginia, USA
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Reviewed: Apr. 7, 2008

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

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6 users found this review helpful

Reviewer:

mach1guy

	Cooking Level: Intermediate Home Town: Franklin, Georgia, USA Living In: Maceo, Kentucky, USA
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Reviewed: Jan. 31, 2008

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.

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8 users found this review helpful

Reviewer:

Melanie

	Cooking Level: Intermediate Living In: Toronto, Ontario, Canada
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Reviewed: Sep. 27, 2007

I didn't make the tenderloin, but I used the sauce with the kale, and I thought it was really wonderful. The dressing was wonderfully savory and really complemented the meal.

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4 users found this review helpful

Reviewer:

Rebcamuse

	Cooking Level: Intermediate Home Town: Los Angeles, California, USA Living In: Boston, Massachusetts, USA
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Reviewed: Aug. 3, 2007

This was pretty good however, being that I’ve never tasted kale before I wasn’t really impressed with it. The pork tenderloin flavoring was good even if my fiancé & myself didn’t eat the kale. Made this with OU Corn Casserole from this site along with strawberries flavored with plain yogurt, vanilla, & sugar.

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1 user found this review helpful

Reviewer:

Dragngirle

	Cooking Level: Intermediate
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Reviewed: Mar. 11, 2007

SOOO yummy! We loved it! I was anxious about serving kale to guests, but everyone thought it was great.

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4 users found this review helpful

Reviewer:

Karen R.


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Reviewed: Feb. 3, 2007

My family loved this dish! The dressing was yummy! I used fresh minced garlic instead of garlic salt and used a hand blender to mix the dressing. I had enough left to use as a salad dressing! Yummy!

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5 users found this review helpful

Reviewer:

JessC


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Reviewed: Aug. 28, 2006

I loved this meal. I rarely make a recipe that I don't think requires changes, but this was one...and my husband loved it too.

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5 users found this review helpful

Reviewer:

TVOSE

	Cooking Level: Beginning Home Town: Minneapolis, Minnesota, USA Living In: Woodbury, Minnesota, USA
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Reviewed: Jun. 5, 2006

I cook lowfat so I only put about 1/3 c of olive oil in the dressing. I was only cooking for two so instead of the tenderloin I used a boneless loin chop. The chop was only okay, but the kale was very tasty. Next time I think I will broil the chop with the marinade.

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6 users found this review helpful

Reviewer:

CATNMUS


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