Reviewed: Nov. 17, 2009

I have never cooked a pork tenderloin in foil before, but I am so glad I tried it. The pork was very tender and flavorful. I followed the suggestion of another reviewer and made a couple of changes. I browned the pork before putting it in the foil, and added some minced garlic to the dressing. I didn't have brown rice so served the kale and pork on a bed of white rice. The lime dressing was great on the kale and rice. Yum.

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Reviewer:

Lynardo

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: New Cumberland, Pennsylvania, USA

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Reviewed: Mar. 18, 2009

This recipe was great! I did have to cook the pork for double the amount of time. In my recipe, I used 1/2 cup OJ instead of all of 1/2 cup of the olive oil and it was just a little too citrusy (??). Next time I will use just 1/2 cup of olive oil and not add any OJ. Also, because it was St. Patty's Day, I used Cabbage instead of Kale and it was great. Either way - this is a recipe I will use again! Thank you for posting it!

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JondaKisses

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Reviewed: Nov. 22, 2008

The pork was ok - nothing great, but the kale took forever to steam to an edible condition. I live at an altitude of over 6000 feet, so that may have had an effect. I will probably not bother making this one again.

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Dawn R

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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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CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Apr. 24, 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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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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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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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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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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Reviewer:

pinkypink

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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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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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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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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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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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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