3 slices bacon, thinly sliced crosswise
1 small red onion, sliced
2 cloves garlic, smashed
1 large tomato, diced (about 2 cups)
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.
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