Honey-Mustard Pork Tenderloin with Kale

Name: Honey-Mustard Pork Tenderloin with Kale
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters fat-free, less-sodium chicken broth; 177 milliliters fat-free, less-sodium chicken broth; 2 Tbsps honey; 1 liters torn kale; 454 grams pork tenderloin; 1 Tbsp minced shallot; 2 Tbsps minced shallot; 59 milliliters sherry; 59 milliliters stone-ground mustard (such as Willamette Valley Stone Ground Mustard); 1 Tbsp stone-ground mustard; 1 Tbsp sherry vinegar or white wine vinegar

Honey-Mustard Pork Tenderloin with Kale is a gluten free, dairy free, and primal main course. One serving contains 286 calories, 29g of protein, and 6g of fat. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have pork tenderloin, wine vinegar, honey, and a few other ingredients on hand, you can make it. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

To prepare pork, trim fat from pork.

Ingredients you will need

Pork

Combine pork and next 3 ingredients (pork through vinegar) in a large zip-top plastic bag. Seal and marinate in refrigerator for 2 hours, turning occasionally.

Ingredients you will need

Vinegar

Pork

Equipment you will use

Ziploc Bags

Remove pork from bag, reserving marinade.

Ingredients you will need

Marinade

Pork

Preheat oven to 37

Equipment you will use

Oven

Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork.

Ingredients you will need

Cooking Spray

Meat

Pork

Equipment you will use

Kitchen Thermometer

Broiler Pan

Bake at 375 for 40 minutes or until thermometer registers 160 (slightly pink).

Equipment you will use

Kitchen Thermometer

Oven

Let stand 10 minutes before slicing.

To prepare sauce, combine reserved marinade, 2 tablespoons honey, and next 5 ingredients (honey through 1 tablespoon mustard) in a small saucepan; bring to a boil. Reduce heat to medium; cook 15 minutes. Set aside.

Ingredients you will need

Marinade

Mustard

Honey

Sauce

Equipment you will use

Sauce Pan

To prepare kale, combine kale, 1/4 cup chicken broth, 1 tablespoon mustard, and 1 tablespoon shallot in a large skillet over medium heat. Cover and cook 8 minutes or until tender.

Ingredients you will need

Chicken Broth

Mustard

Shallot

Kale

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

59milliliters

fat-free, less-sodium chicken broth 177milliliters

fat-free, less-sodium chicken broth 2Tbsps

honey 1liters

torn kale 454grams

pork tenderloin 1Tbsp

minced shallot 2Tbsps

minced shallot 59milliliters

sherry 59milliliters

stone-ground mustard (such as Willamette Valley Stone Ground Mustard)1Tbsp

stone-ground mustard 1Tbsp

sherry vinegar or white wine vinegar

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Angulo Innocenti Malbec with a 4.8 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.