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Pork over Warm Kale and Asparagus Salad

Baked pork tenderloin served over a warm kale and asparagus salad, this is a fancy-looking but simple meal that can totally brighten up your busy workdays without too much time or effort in the kitchen. If you have any leftovers, plan to roll them up in a tortilla for a quick and easy lunch.

5 from 1 reviews

Baked pork tenderloin served over a warm kale and asparagus salad, this is a fancy-looking but simple one-dish meal that’ll brighten up your busy workdays.

Ingredients

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Instructions

  1. Preheat oven to 375°F.
  2. 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.
  3. 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.
  4. 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.
  5. Stir kale, asparagus and basil into the pan. Taste, add more salt if desired. Cook 1 minute or until the kale is wilted.
  6. Transfer the salad to serving plates; slice pork and arrange on top of the salad. Sprinkle with Parmesan cheese. Enjoy!

Nutrition

Keywords: pork over warm kale and asparagus salad

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