- 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.