Pork Tenderloin With White Beans And Kale Recipes

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PORK WHITE BEAN AND KALE SOUP FROM EATING WELL



Pork White Bean and Kale Soup from Eating Well image

Kale is matched up here with white beans and chunks of lean pork tenderloin to create a soup that's satisfying and quick to make. Smoked paprika gives the soup a Spanish flair so some warm bread and sliced Manchego cheese would go well on the side.

Provided by MoreWithLessMom

Categories     Pork

Time 40m

Yield 10 cups, 6 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1 lb pork tenderloin, trimmed and cut into 1-inch pieces
3/4 teaspoon salt
1 medium onion, finely chopped
4 garlic cloves, minced
2 teaspoons paprika, preferably smoked
1/4 teaspoon crushed red pepper flakes (optional)
1 cup white wine
4 plum tomatoes, chopped
4 cups reduced-sodium chicken broth
1 bunch kale, ribs removed, chopped (about 8 cups lightly packed)
1 (15 ounce) can white beans, rinsed (see Tip)

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Add pork, sprinkle with salt and cook, stirring once or twice, until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pot.
  • Add onion to the pot and cook, stirring often, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if using) and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.
  • Add kale and stir just until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.

PORK TENDERLOIN WITH WHITE BEANS AND KALE



Pork Tenderloin with White Beans and Kale image

Pork tenderloin is paired with onions, garlic, bell peppers, kale and white beans to make a hearty and beautiful weeknight meal. Best of all, it's budget friendly!

Provided by Valerie Bertinelli

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon vegetable oil, plus more if needed
One 1 1/4- to 1 1/2-pound pork tenderloin
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 red bell pepper, thinly sliced
1 yellow onion, thinly sliced
2 cloves garlic, thinly sliced
1 bunch curly kale
One 15-ounce can cannellini beans, rinsed and drained

Steps:

  • Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
  • Heat a large high-sided cast-iron or oven-safe skillet over medium-high heat and add the vegetable oil. Pat the pork tenderloin dry and season with the smoked paprika, 3/4 teaspoon salt and 1/2 teaspoon pepper. When the oil is shimmering, add the pork and sear on all sides, about 5 minutes. Transfer the pork to the prepared baking sheet and roast until it registers 145 to 150 degrees F on an instant-read thermometer, 20 to 25 minutes. Let rest for 5 minutes.
  • Meanwhile, set the same skillet over medium heat, add a drizzle of oil if needed and add the peppers and onions. Add a splash of water to deglaze and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  • Add the garlic and cook until fragrant and slightly softened, about 3 minutes. Remove and discard the tough, fibrous ribs from the kale leaves, then roughly chop the kale leaves. Add the kale and use a wooden spoon to carefully fold the hot vegetables over the kale to help it begin to wilt. Continue to cook until the kale is bright green and wilted, 3 to 4 minutes. Stir in the white beans and a pinch of salt and pepper. Cook until heated through, about 2 minutes more.
  • Slice the rested pork on the diagonal and serve with the white bean and kale mixture.

PORK TENDERLOIN WITH KALE SALAD



Pork Tenderloin with Kale Salad image

In this easy and nutritious weeknight recipe, a kale salad is prepared and left to marinate in the dressing, which ensures crunchy-not tough-greens (thanks to the tenderizing effects of the olive oil). Meanwhile, a super simple pork tenderloin is seared and baked, along with earthy sweet potatoes and nutty quinoa that both are tossed into the salad before serving.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 9

1 bunch Tuscan kale, stems removed, sliced into ribbons (about 7 cups)
7 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 cup dried currants
1 ounce finely grated pecorino (1/4 cup)
Kosher salt and freshly ground pepper
2 sweet potatoes, peeled and cut into 3/4-inch pieces
1/2 cup quinoa, well rinsed
1 pork tenderloin (about 1 pound), tied

Steps:

  • Preheat oven to 400°F. In a large bowl, toss kale with 4 tablespoons oil, lemon juice, currants, and pecorino; season with salt and pepper and set aside. On a rimmed baking sheet, drizzle sweet potatoes with 2 tablespoons oil; season with salt and pepper and toss to coat. Roast, flipping once, until potatoes are tender, about 25 minutes.
  • In a pot, bring quinoa, 3/4 cup water, and a pinch of salt to a boil. Reduce heat, cover, and simmer until tender, 15 minutes. Let stand 5 minutes. Fluff quinoa with a fork; transfer to a plate to cool.
  • Heat remaining 1 tablespoon oil in a 10-inch ovenproof skillet (preferably cast iron) over medium-high. Generously season pork with salt and pepper; sear, turning occasionally, until golden, about 8 minutes. Transfer to oven and roast until a thermometer reads 145°F, 8 to 10 minutes.
  • Transfer pork to a cutting board; let stand 10 minutes before slicing. Stir potatoes and quinoa into kale salad and serve with pork.

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2016-06-03 Heat oil in a Dutch oven over medium-high heat. Add pork, sprinkle with salt and cook, stirring once or twice, until no longer pink on the outside, …
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5/5 (21)
Total Time 40 mins
Category Healthy Pork Tenderloin Recipes
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  • Heat oil in a Dutch oven over medium-high heat. Add pork, sprinkle with salt and cook, stirring once or twice, until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pot.
  • Add onion to the pot and cook, stirring often, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if using) and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.
  • Add kale and stir just until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.

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