Spiced Pork Tenderloin with Collard Green Salad

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

1 tablespoon chili powder

1 teaspoon dried thyme

1/4 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

2 small pork tenderloins (about 12 ounces each)

3 tablespoons extra-virgin olive oil

1 bunch collard greens (about 1 pound), stems removed, leaves thinly sliced

1 15-ounce can black-eyed peas, drained and rinsed

1/2 cup jarred Peppadew peppers, drained and roughly chopped

2 scallions, thinly sliced

2 tablespoons apple cider vinegar

1/3 cup crumbled cornbread

Directions

  1. Preheat the oven to 475 degrees F and line a baking sheet with foil. Combine the chili powder, thyme, cayenne and 3/4 teaspoon each salt and black pepper in a small bowl. Rub the pork with 1 tablespoon olive oil and the spice mixture. Transfer to the prepared pan and roast, turning once, until a thermometer inserted into the center of the pork registers 145 degrees F, about 15 minutes. Transfer to a cutting board; let rest.
  2. Meanwhile, combine the collard greens, 1 tablespoon olive oil and 1/4 teaspoon salt in a large bowl. Massage the greens with your hands until slightly wilted, about 1 minute. Add the black-eyed peas, Peppadews, scallions, vinegar and the remaining 1 tablespoon olive oil; season with salt and black pepper and toss to combine. Set aside.
  3. Toast the crumbled cornbread in a small dry nonstick skillet over medium heat, stirring occasionally, until crisp, 3 to 5 minutes. Slice the pork and serve with the collard greens. Sprinkle the toasted cornbread over the greens.