-
-
My review
Pork Tenderloin with Steamed Kale
10
Eula Thompson
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 695Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- The full amount of the marinade/dressing was used in the nutrition calculation.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2932 Ratings
-
-
-
-
-
Most helpful positive review
4/7/2008
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...
Most helpful critical review
6/5/2006
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 ...
Most helpful
Most positive
Least positive
Newest
4/7/2008
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...
1/31/2008
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 fo...
6/5/2006
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 ...
4/7/2008
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...
5/2/2008
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 ...
9/27/2007
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.
2/3/2007
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! Yu...
8/28/2006
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.
4/9/2008
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 wo...