Pork Tenderloin with White Beans and Kale as seen on Valerie's Home Cooking, DTC 08.
Recipe courtesy of Valerie Bertinelli

Pork Tenderloin with White Beans and Kale

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  • Level: Easy
  • Total: 35 min (includes resting time)
  • Active: 30 min
  • Yield: 4 servings
Pork tenderloin is paired with onions, garlic, bell peppers, kale and white beans to make a hearty and beautiful weeknight meal. Best of all, it’s budget friendly!



  1. Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
  2. Heat a large high-sided cast-iron or oven-safe skillet over medium-high heat and add the vegetable oil. Pat the pork tenderloin dry and season with the smoked paprika, 3/4 teaspoon salt and 1/2 teaspoon pepper. When the oil is shimmering, add the pork and sear on all sides, about 5 minutes. Transfer the pork to the prepared baking sheet and roast until it registers 145 to 150 degrees F on an instant-read thermometer, 20 to 25 minutes. Let rest for 5 minutes.  
  3. Meanwhile, set the same skillet over medium heat, add a drizzle of oil if needed and add the peppers and onions. Add a splash of water to deglaze and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.  
  4. Add the garlic and cook until fragrant and slightly softened, about 3 minutes. Remove and discard the tough, fibrous ribs from the kale leaves, then roughly chop the kale leaves. Add the kale and use a wooden spoon to carefully fold the hot vegetables over the kale to help it begin to wilt. Continue to cook until the kale is bright green and wilted, 3 to 4 minutes. Stir in the white beans and a pinch of salt and pepper. Cook until heated through, about 2 minutes more.  
  5. Slice the rested pork on the diagonal and serve with the white bean and kale mixture.