Best 5 Pork Tenderloin With Kale Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey with our tantalizing pork tenderloin and kale salad recipes, a symphony of flavors that will delight your palate. Indulge in the tender and succulent pork tenderloin, expertly seasoned and cooked to perfection, complemented by a refreshing and vibrant kale salad. Discover the perfect balance of flavors as the savory pork pairs harmoniously with the crisp kale, tangy dressing, and delightful toppings. Whether you're a seasoned chef or a home cook looking to impress, these recipes provide step-by-step instructions and helpful tips to ensure success in your kitchen. Prepare to tantalize your taste buds and create a memorable dining experience with our pork tenderloin and kale salad recipes.

**Pork Tenderloin Recipes:**

1. **Garlic Butter Pork Tenderloin:** Simplicity meets flavor in this classic recipe. Tender pork tenderloin is coated in a luscious garlic butter mixture, resulting in a juicy and flavorful dish.

2. **Honey Mustard Pork Tenderloin:** A sweet and tangy twist, this recipe features a glaze made with honey, mustard, and a touch of brown sugar, creating a caramelized crust on the tenderloin.

3. **BBQ Pork Tenderloin:** Infused with smoky and savory flavors, this recipe uses a homemade BBQ sauce to coat the tenderloin, resulting in a succulent and finger-licking dish.

**Kale Salad Recipes:**

1. **Classic Kale Salad:** A refreshing and nutritious salad showcasing the vibrant flavors of kale, tossed with a tangy vinaigrette dressing and topped with crunchy croutons and Parmesan cheese.

2. **Kale Caesar Salad:** A twist on the classic Caesar salad, this recipe incorporates kale and replaces traditional croutons with crispy bacon bits, creating a delightful and savory salad.

3. **Kale and Quinoa Salad:** A hearty and protein-packed salad, this recipe combines kale, quinoa, roasted vegetables, and a flavorful dressing, resulting in a wholesome and satisfying meal.

Let's cook with our recipes!

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 HONEY GARLIC SAUCE



Pork Tenderloin with Honey Garlic Sauce image

Recipe VIDEO above. Tender, succulent pork fillet seasoned with a rub, seared until golden then baked in a Honey Garlic Sauce until sticky on the outside and juicy on the inside. Simply incredible! (And really, it's SIMPLE!)

Provided by Nagi

Categories     Mains

Time 35m

Number Of Ingredients 10

2 pork tenderloin ((pork fillet), 500g/1lb each (Note 1))
1 1/2 tbsp olive oil ((or butter))
3 garlic cloves (, very finely chopped)
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
3 tbsp cider vinegar ((Note 2))
1 1/2 tbsp soy sauce, light or all purpose ((Note 2))
1/2 cup honey ((or maple syrup))

Steps:

  • Preheat oven to 180C/350F.
  • Mix Sauce ingredients together.
  • Mix Rub ingredients then sprinkle over the pork.
  • Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
  • When pork is almost seared, push to the side, add garlic and cook until golden.
  • Pour sauce in. Turn pork once, then immediately transfer to the oven.
  • Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).
  • Remove pork onto plate, cover loosely with foil and rest 5 minutes.
  • Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
  • Remove from stove, put pork in and turn to coat in sauce.
  • Cut pork into thick slices and serve with sauce!

Nutrition Facts : Calories 360 kcal, Carbohydrate 29 g, Protein 38 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 127 mg, Sodium 661 mg, Sugar 28 g, ServingSize 1 serving

STUFFED PORK TENDERLOIN OVER GRILLED KALE DRIZZLED WITH GRILLED PEACH WHISKEY BEURRE BLANC



Stuffed Pork Tenderloin Over Grilled Kale Drizzled with Grilled Peach Whiskey Beurre Blanc image

Provided by Claire Robinson

Categories     main-dish

Number Of Ingredients 28

1 shallot, roughly chopped
1 garlic clove, roughly chopped
2 cups roughly chopped mushrooms
4 ounces fresh andouille or hot pork smoked sausage, finely chopped
Salt and freshly ground black pepper
1 tablespoon olive oil
Splash whiskey
Cornbread, dried out and crumbled, about 1/2 cup
2 tablespoons chopped curly parsley leaves
2 pork tenderloins
1 tablespoon Dijon mustard
Oil, for grilling
Salt and freshly ground black pepper
Grilled Kale, for serving, recipe follows
Grilled Peach Whiskey Beurre Blanc, for serving, recipe follows
2 bunches kale, ribs removed
1 teaspoon smoked paprika
1/2 lemon
Kosher salt and freshly cracked black pepper
Oil, for coating peaches
3 peaches, halved and pitted
1 tablespoon butter, plus 8 tablespoons, cubed and chilled
1 shallot, chopped
1 habanero, diced
1/2 teaspoon grated or finely chopped fresh ginger
1/4 cup whiskey
1/2 cup cream
1 teaspoon honey

Steps:

  • Put the shallot, garlic and mushrooms in the bowl of a food processor. Pulse until finely chopped. Add the sausage, again pulsing until incorporated with the mushroom mixture. Season with salt and pepper, to taste. Pulse again.
  • Heat the oil in a large saute pan over medium-high heat.
  • Add the mushroom-sausage mixture and cook until the liquid has evaporated, about 8 to 10 minutes
  • Deglaze with a splash of whiskey, using a wooden spoon to scrape up the brown bits stuck to the bottom of the pan.
  • Remove the pan from the heat and add the crumbled cornbread and parsley. Mix to combine. Set aside.
  • Cut tenderloins lengthwise, but not through, to open and lay flat. Lightly pound to even the meat, if needed. Paint the tenderloins lightly with mustard, then add the stuffing mixture. Roll up the tenderloins and tie the middle of the roll with kitchen string to secure. Repeat the ties about every 1 to 2 inches. Drizzle with oil, season with salt and pepper, to taste, and put on the grill to sear. Remove the tenderloins from direct heat to indirect heat and tent with foil. Grill until the internal temperature registers about 140 to 145 degrees F on an instant-read thermometer, another 15 minutes. Remove the tenderloins to a cutting bowl and let rest before slicing into medallions.
  • Arrange a bit of grilled kale on center of each serving plate and top with 3 slices of pork medallions. Drizzle the beurre blanc over the medallions and around the rims of the plate.
  • Preheat the grill over medium heat.
  • Lay the kale flat on the grill (not over the hottest part, about 375 degrees F) and cook until the kale begins to wilt and the edges become slightly crisp and brown. Remove the kale to a bowl. Add the smoked paprika, a squeeze of fresh lemon juice and salt and pepper, to taste. Toss to combine.
  • Lightly oil the peach halves and put on the grill for 3 to 5 minutes to slightly soften, flavor and mark. Melt 1 tablespoon of butter in a large saucepan and add the shallots, habanero and ginger. Saute for about 1 to 2 minutes. Chop the peaches, add them to the pan and cook for 1 minute. Remove the pan from the heat to add the whiskey and then return to the heat to cook until the liquid is reduced by half. Add the cream and the honey and allow it to reduce again by half. Strain and finish the sauce by slowly whisking in the cold butter.

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.

PORK TENDERLOIN WITH MELON SALAD



Pork Tenderloin With Melon Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

1/2 small red onion, thinly sliced
1 2-inch piece ginger, peeled and finely grated
1/4 teaspoon sugar
1/4 cup extra-virgin olive oil, plus more for brushing
Kosher salt
2 pork tenderloins (1 to 1 1/4 pounds each)
Freshly ground pepper
1/2 honeydew melon, seeded and peeled
Juice of 1 lime
1/4 cup roughly chopped fresh mint or cilantro
1/4 cup roughly chopped salted roasted cashews or peanuts

Steps:

  • Preheat a grill to medium high. Soak the onion in a bowl of cold water. Whisk the ginger, sugar, olive oil and 1/4 teaspoon salt in a small bowl until the sugar is dissolved.
  • Season the pork with salt and pepper and rub with 1 tablespoon of the ginger oil. Lightly brush the grill grates with olive oil. Grill the pork, turning as needed, until well marked and a thermometer inserted into the center registers 145 degrees F, 20 to 25 minutes. Transfer to a cutting board and let rest, 5 minutes.
  • Meanwhile, thinly slice the melon, then cut into 2-inch pieces. Drain the onion and toss with the melon, 1 tablespoon of the ginger oil, the lime juice, mint, and salt and pepper to taste in a large bowl. Sprinkle with the cashews.
  • Cut each pork tenderloin into 8 pieces and divide among plates. Drizzle with the remaining ginger oil and serve with the melon salad.

Nutrition Facts : Calories 500, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 147 milligrams, Sodium 258 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 50 grams

Tips:

  • For the perfect tenderloin, sear it over high heat to create a golden-brown crust, then finish cooking in the oven at a lower temperature.
  • To keep the tenderloin moist, let it rest for 10 minutes before slicing.
  • Use a variety of kale in your salad for different flavors and textures. Try baby kale, curly kale, or lacinato kale.
  • Add other vegetables to your salad for extra nutrition and flavor. Good options include roasted sweet potatoes, Brussels sprouts, or beets.
  • Make a flavorful dressing for your salad using olive oil, lemon juice, Dijon mustard, and honey.
  • Serve the tenderloin with the kale salad and your favorite sides, such as roasted potatoes or grilled vegetables.

Conclusion:

This pork tenderloin with kale salad recipe is a delicious and healthy meal that is perfect for any occasion. The tenderloin is juicy and flavorful, while the kale salad is refreshing and packed with nutrients. This dish is sure to please everyone at your table.

Related Topics