Breakfast · Mexican · 10 min
Chile-Lime Roasted Pork Tenderloin with Wilted Tuscan Kale
- Calories
- 571
- Protein
- 43g
- Carbs
- 6g
- Fat
- 44g
Ingredients
- 195.8 g Pork Tenderloin, raw
- 52.0 g Tuscan Kale
- 10.4 g Chile Lime Zest Marinade
- 23.4 g Sesame Oil
- 20.8 g Green Bell Peppers, diced
- 17.5 g Chile Habanero Hot Sauce (for finishing)
Method
- 01Preheat your oven to 400 deg F (200 deg C).
- 02Rub the pork tenderloin thoroughly with the Chile Lime Zest marinade.
- 03Place 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.
- 04While the pork rests for 5 minutes, heat the sesame oil in a heavy-bottomed skillet over medium-high heat.
- 05Add the diced bell peppers and sauté until they soften and start to blister, about 3 minutes.
- 06Add the Tuscan kale to the skillet, tossing constantly until it wilts into a vibrant, dark green, about 2-3 minutes.
- 07Slice the pork into 1/2-inch medallions.
- 08Arrange 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.
- 09Serve immediately.
Cook it with the whole plan around it
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