Pork Tenderloin With Turmeric Squash And Collard Greens Salad Recipes

SPICED PORK TENDERLOIN WITH COLLARD GREEN SALAD

Spiced Pork Tenderloin with Collard Green Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon chili powder
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 small pork tenderloins (about 12 ounces each)
3 tablespoons extra-virgin olive oil
1 bunch collard greens (about 1 pound), stems removed, leaves thinly sliced
1 15-ounce can black-eyed peas, drained and rinsed
1/2 cup jarred Peppadew peppers, drained and roughly chopped
2 scallions, thinly sliced
2 tablespoons apple cider vinegar
1/3 cup crumbled cornbread

Steps:

Preheat the oven to 475 degrees F and line a baking sheet with foil. Combine the chili powder, thyme, cayenne and 3/4 teaspoon each salt and black pepper in a small bowl. Rub the pork with 1 tablespoon olive oil and the spice mixture. Transfer to the prepared pan and roast, turning once, until a thermometer inserted into the center of the pork registers 145 degrees F, about 15 minutes. Transfer to a cutting board; let rest.
Meanwhile, combine the collard greens, 1 tablespoon olive oil and 1/4 teaspoon salt in a large bowl. Massage the greens with your hands until slightly wilted, about 1 minute. Add the black-eyed peas, Peppadews, scallions, vinegar and the remaining 1 tablespoon olive oil; season with salt and black pepper and toss to combine. Set aside.
Toast the crumbled cornbread in a small dry nonstick skillet over medium heat, stirring occasionally, until crisp, 3 to 5 minutes. Slice the pork and serve with the collard greens. Sprinkle the toasted cornbread over the greens.

Nutrition Facts : Calories 460, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 103 milligrams, Sodium 926 milligrams, Carbohydrate 31 grams, Fiber 8 grams, Protein 43 grams, Sugar 5 grams

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