Pork over Warm Kale and Asparagus Salad

"First, let’s place the pork in the oven so that we can move on to making the salad. You don’t necessarily have to use a lot of seasonings for the pork. Just some salt, pepper and garlic powder will be enough because the salad dressing is very flavorful and it goes extremely well with the pork. As for the dressing, it’s more like a sauce, actually. Since part of the sauce is from the pork juice after searing it in a large sauté pan, a combination of red wine vinegar and brown sugar is more than enough to complement the kale and asparagus along with onion and cherry tomatoes. Oh, let’s not forget to stir a bunch of fresh basil into the salad."

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Serves4 People

Preparation Time10 min

Cooking Time20 min

Ingredients

1 pound pork tenderloin
Salt and pepper
1 teaspoon garlic powder
2 tablespoons canola oil
1/2 cup red onion, sliced
1 pint cherry tomatoes
1/4 cup red wine vinegar
2 tablespoons brown sugar
3 cups kale, firmly packed or 1 (5-ounce) container kale salad blend
1/2 pound fresh asparagus spears, end trimmed and chopped to 1.5-inch long pieces

Preheat oven to 375°F.
Cut pork tenderloin into 4 pieces; season generously with salt and pepper as well as garlic powder. Heat canola oil in a large sauté pan over medium-high heat. Swirl. Place seasoned pork in the pan and sear each side for 2-3 minutes or until browned.
Transfer pork to a baking sheet lined with foil, leaving oil and pork juice in the pan. Bake the pork for 10-12 minutes or until its temperature reaches 145°F.
Meanwhile, add onion and tomatoes in the pan and cook over medium heat for about 2-3 minutes until the tomatoes are softened. Add vinegar and sugar, stir until well combined.
Stir kale, asparagus and basil into the pan. Taste, add more salt if desired. Cook 1 minute or until the kale is wilted.
Transfer the salad to serving plates; slice pork and arrange on top of the salad. Sprinkle with Parmesan cheese. Enjoy!