Name: Barbecue Pork Tenderloin with Collards and Lentils
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 pork tenderloin (about 1 1/4 pounds); Kosher salt and freshly ground pepper; 3 tablespoons extra-virgin olive oil; 1/4 cup barbecue sauce; 1 small onion, chopped; 1 large stalk celery, chopped; 3 to 4 sprigs thyme; 1 15-ounce can lentils, drained and rinsed; 2 cups frozen chopped collard greens, thawed; 1/4 cup jarred sliced hot cherry peppers, roughly chopped, plus 2 to 3 tablespoons brine; 2 cloves garlic, finely chopped; Cornbread, for serving

Directions

Preheat the oven to 450˚ F. Rub the pork all over with 1/2 teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, 6 to 8 minutes. Transfer to a rimmed baking sheet and brush with about half the barbecue sauce. Roast, brushing with the remaining barbecue sauce twice more, until the pork is cooked through and a thermometer inserted into the center registers 135˚ F to 140˚ F, 15 to 20 minutes. Transfer to a cutting board; let rest 5 minutes.
Meanwhile, return the skillet to medium-high heat and add the remaining 2 tablespoons olive oil, the onion, celery and thyme; season with salt. Cook, stirring, until softened, 3 to 5 minutes. Add the lentils and collard greens and cook, stirring, until the collards are bright green and heated through, 2 more minutes. Add 1/4 cup water and cook until the skillet is dry. Add the cherry peppers, 2 tablespoons brine and the garlic. Cook until the garlic is softened, 1 to 2 minutes; season with salt and the remaining 1 tablespoon brine, if needed.
Divide the lentil mixture among plates. Slice the pork and add to the plates; serve with cornbread.

Photograph by Andrew Purcell

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Barbecue Pork Tenderloin with Collards and Lentils

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