3 cups kale, firmly packed or 1 (5-ounce) container kale salad blend
1/2 pound fresh asparagus spears, end trimmed and chopped to 1.5-inch long pieces
1/2 cup fresh basil leaves, coarsely chopped
1/4 cup freshly grated Parmesan cheese
Preheat oven to 375°F.
Cut pork tenderloin into 4 pieces; season generously with salt and pepper as well as garlic powder. Heat canola oil in a large sauté pan over medium-high heat. Swirl. Place seasoned pork in the pan and sear each side for 2-3 minutes or until browned.
Transfer pork to a baking sheet lined with foil, leaving oil and pork juice in the pan. Bake the pork for 10-12 minutes or until its temperature reaches 145°F.
Meanwhile, add onion and tomatoes in the pan and cook over medium heat for about 2-3 minutes until the tomatoes are softened. Add vinegar and sugar, stir until well combined.
Stir kale, asparagus and basil into the pan. Taste, add more salt if desired. Cook 1 minute or until the kale is wilted.
Transfer the salad to serving plates; slice pork and arrange on top of the salad. Sprinkle with Parmesan cheese. Enjoy!