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 one-dish meal that’ll brighten up your busy workdays.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main, Gluten Free, Low Carb
- Method: Bake
- Cuisine: American
Ingredients
Units
Scale
- 1 pound pork tenderloin
- Salt and pepper
- 1 teaspoon garlic powder
- 2 tablespoons canola oil
- 1/2 cup red onion, sliced
- 1 pint cherry tomatoes
- 1/4 cup red wine vinegar
- 2 tablespoons brown sugar
- 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
Instructions
- 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!
Nutrition
- Serving Size: 1
- Calories: 325
- Sugar: 8.7g
- Sodium: 140mg
- Fat: 12.3g
- Saturated Fat: 2.9g
- Carbohydrates: 17.5g
- Fiber: 3.5g
- Protein: 35.6g
- Cholesterol: 89mg