Chile-Lime Roasted Pork Tenderloin with Wilted Tuscan Kale

Preheat your oven to 400 deg F (200 deg C).

Rub the pork tenderloin thoroughly with the Chile Lime Zest marinade.

Place the pork on a parchment-lined baking sheet and roast for 18-20 minutes, or until the center registers 145 deg F (63 deg C) and the surface is fragrant and lightly charred.

While the pork rests for 5 minutes, heat the sesame oil in a heavy-bottomed skillet over medium-high heat.

Add the diced bell peppers and sauté until they soften and start to blister, about 3 minutes.

Add the Tuscan kale to the skillet, tossing constantly until it wilts into a vibrant, dark green, about 2-3 minutes.

Slice the pork into 1/2-inch medallions.

Arrange the greens on a plate, top with the pork, and finish with a few dashes of the Chile Habanero hot sauce for a bright, lingering heat.

Serve immediately.