Pork over Warm Kale and Asparagus Salad - StreetSmart Kitchen Pork over Warm Kale and Asparagus Salad - StreetSmart Kitchen Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pork over Warm Kale and Asparagus Salad

Pork over Warm Kale and Asparagus Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main, Gluten Free, Low Carb
  • Method: Bake
  • Cuisine: American

Description

Baked pork tenderloin served over a warm kale and asparagus salad, this is a fancy-looking but simple one-dish meal that’ll brighten up your busy workdays.


Ingredients

Units Scale
  • 1 pound pork tenderloin
  • Salt and pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons canola oil
  • 1/2 cup red onion, sliced
  • 1 pint cherry tomatoes
  • 1/4 cup red wine vinegar
  • 2 tablespoons brown sugar
  • 3 cups kale, firmly packed or 1 (5-ounce) container kale salad blend
  • 1/2 pound fresh asparagus spears, end trimmed and chopped to 1.5-inch long pieces
  • 1/2 cup fresh basil leaves, coarsely chopped
  • 1/4 cup freshly grated Parmesan cheese

Instructions

  1. Preheat oven to 375°F.
  2. Cut pork tenderloin into 4 pieces; season generously with salt and pepper as well as garlic powder. Heat canola oil in a large sauté pan over medium-high heat. Swirl. Place seasoned pork in the pan and sear each side for 2-3 minutes or until browned.
  3. Transfer pork to a baking sheet lined with foil, leaving oil and pork juice in the pan. Bake the pork for 10-12 minutes or until its temperature reaches 145°F.
  4. Meanwhile, add onion and tomatoes in the pan and cook over medium heat for about 2-3 minutes until the tomatoes are softened. Add vinegar and sugar, stir until well combined.
  5. Stir kale, asparagus and basil into the pan. Taste, add more salt if desired. Cook 1 minute or until the kale is wilted.
  6. Transfer the salad to serving plates; slice pork and arrange on top of the salad. Sprinkle with Parmesan cheese. Enjoy!


Nutrition

  • Serving Size: 1
  • Calories: 325
  • Sugar: 8.7g
  • Sodium: 140mg
  • Fat: 12.3g
  • Saturated Fat: 2.9g
  • Carbohydrates: 17.5g
  • Fiber: 3.5g
  • Protein: 35.6g
  • Cholesterol: 89mg
Share via
Copy link