Pork Tenderloin with Steamed Kale So Tasty

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Pork Tenderloin with Steamed Kale

"This is certainly one of my favourite meals: beef tenderloin medallions atop crisp steamed vegetables, drizzled with a sturdy olive oil and lime juice dressing. It is excellent served with brown rice at the facet and the white or blush wine of your choice."

Ingredients :

  • 2 limes, juiced
  • 1 cup olive oil
  • 2 teaspoons dried cilantro
  • 1 teaspoon cracked peppercorns
  • 1 teaspoon garlic salt
  • 1 (1 half of pound) pork tenderloin
  • 1 pound kale, stems removed and leaves coarsely chopped

Instructions :

Prep : 15M Cook : 4M Ready in : 1H
  • Preheat oven to 350 ranges F (one hundred seventy five stages C). In a small bowl , whisk olive oil with lime juice. Season with cilantro, garlic salt, and peppercorns.
  • Brush the beef tenderloin with 3 tablespoons of the lime dressing. Wrap in aluminum foil, and location on in a huge baking dish. Roast in preheated oven for 30 to 45 minutes, or till a meat thermometer reads a hundred and seventy levels.
  • While the tenderloin is cooking, area kale in a steamer. Cook for 20 mins, or until soft.
  • Slice the pork tenderloin into 1 half inch thick slices. Serve on pinnacle of the kale. Whisk the ultimate dressing, and drizzle over red meat and kale.

Notes :

  • The complete amount of the marinade/dressing was used within the vitamins calculation.
  • Reynolds® Aluminum foil may be used to preserve food wet, prepare dinner it flippantly, and make clean-up simpler.

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