Cajun Pork Tenderloin with Braised Greens

Total Time:
40 min
25 min
15 min
  • 3 slices bacon, thinly sliced crosswise
  • 1 small red onion, sliced
  • 2 cloves garlic, smashed
  • 1 large tomato, diced (about 2 cups)
  • Kosher salt
  • 8 cups roughly chopped kale leaves (about 1 pound, ribs removed)
  • 1 1/2 cups low-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Cajun spice blend
  • 2 tablespoons vegetable oil
  • 2 (14-ounce) pork tenderloins, each halved crosswise
  • Store-bought dinner rolls or biscuits, for serving
  • 1. Preheat the oven to 400 degrees F. Cook the bacon in a large skillet over medium heat until crisp and browned, about 6 minutes. Increase the heat to medium-high and add the onion, garlic, tomato, and season with salt. Cook until the vegetables are tender, about 5 minutes. Stir in the kale and broth, cover, cook until wilted, about 8 minutes. Stir in the vinegar and season with salt.

  • 2. Meanwhile mix the Cajun spice with 1 tablespoon vegetable oil to make a paste. Rub the pork with the spice paste. Heat an ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon oil and sear the pork, turning until all sides are golden brown, about 4 minutes. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the meat registers 145 degrees F, about 15 minutes. Set aside for 5 minutes to rest on a cutting board before slicing.

  • 3. Thinly slice the pork, divide evenly among four plates. Serve the pork with the greens and their liquid along with store-bought rolls or biscuits.

  • Copyright 2010 Television Food Network, G.P. All rights reserved

  • Calories: 389

  • Total Fat: 14 grams

  • Saturated Fat: 3 grams

  • Total Carbohydrate: 17 grams

  • Protein: 49 grams

  • Sodium: 1216 milligrams

  • Cholesterol: 135 milligrams

  • Fiber: 3 grams

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Cajun Pork Tenderloin with Lambic Beer Sauce and Cheesy Spaetzle

    Recipe courtesy of Paul Young