Cajun Pork Tenderloin with Braised Greens
- Braised Greens:
- 3 slices bacon, thinly sliced
- 1 small red onion, sliced
- 2 cloves garlic, smashed
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- Pinch red pepper flakes
- 8 cups kale, roughly chopped
- 1 1/2 cups low-sodium chicken broth, plus 1/4 cup
- 1 large tomato, diced
- 2 teaspoons cider vinegar
- Freshly ground black pepper
- 2 tablespoons Cajun spice blend
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 2 pork tenderloins (about 14 ounces each), each halved crosswise
- 1/2 cup chicken stock
- Store-bought dinner rolls or biscuits
For the greens: Cook the bacon over medium heat in a large skillet until browned, about 6 minutes. Add the onion, garlic, oregano, salt, pepper flakes and tomato, and cook until vegetables are tender, about 5 minutes. Stir in the kale and 1 1/2 cups broth, cover, cook until wilted, about 8 minutes. Stir in 1/4 cup broth and vinegar, and season with salt and pepper, to taste.
For the pork: Preheat the oven to 350 degrees F.
Combine the Cajun spice, 1 tablespoon of the olive oil, and salt to make paste. Rub the pork with spice paste. Heat a skillet over medium-high. Add the remaining olive oil and sear the pork, turning until all sides are golden brown, about 2 to 3 minutes total. Roast until an instant-read thermometer inserted into the meat registers 150 degrees F, about 10 to 12 minutes. Set aside for 5 minutes to rest on a cutting board. Deglaze the pan with 1/2 cup chicken broth. Reduce a little and swirl in 2 tablespoons butter. Thinly slice the pork, divide among 4 plates. Drizzle with pan sauce and serve with the greens and dinner rolls or biscuits.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Rachael Ray