Recipe by MARGARET CARR
"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."
Watch video tips and tricks
1 (1 1/2 pound)
kale, stems removed and leaves coarsely chopped
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!
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.
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.
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
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!!
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Tenderloin with Steamed Kale
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 530
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Watch how to prepare a succulent herb-crusted pork tenderloin.
See how to make an incredibly easy pork tenderloin with black cherry sauce.
Pork tenderloin roasted with firm fresh plums and caramelized onions.