Pork Tenderloin with Tomato-Herb Pan Sauce
and kale salad
- Shallots - 2 cloves , diced
- Pork, tenderloin - 1 lb
- Oil, cooking - 1 Tbsp
- Stock, any type - 1/3 cup + 3/4 cup
- Foil - for cooking
- Tomato paste - 6 Tbsp
- Oregano, dried - 1/2 tsp
- Basil, dried - 1/2 tsp
- Kale, curly leaf - 6 oz , stems removed and leaves finely chopped (sub mixed greens)
- Lemon Garlic Dressing (ingredients listed separately) - 1/3 cup
- Almonds, sliced - 1 oz
- Garlic - 1 clove , chopped
- Capers - 1 Tbsp , drained and rinsed
- Lemon juice - 2 Tbsp
- Vinegar, red or white wine - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Oil, olive - 3 Tbsp
Make dressing - Double if making Wednesday’s salad. Chop garlic and capers. Mix with lemon juice, vinegar, mustard and honey. Add olive oil, while whisking. Season to taste with some salt and pepper. (Can be done up to 5 days ahead and refrigerated)
Pork tenderloin - Lightly salt and pepper, and tenderize with a fork. (Can be done up to 1 day ahead)
Heat oven to 425F / 218C.
Heat a skillet over medium-high heat. Add cooking oil and then pork to heated oil. Sear on both sides for 2 to 3 minutes each, until golden brown. Pour first part of stock into skillet, cover loosely with foil and bake in the oven for 16 to 20 minutes or until pork reaches 145F / 63C degrees.
Transfer pork to a cutting board (leave cooking liquid in the skillet) and let rest, covered with foil, for 10 minutes.
Return skillet with cooking liquid to medium heat and add shallots. Saute until shallots are soft, ~2 minutes. Add tomato paste, oregano and basil and stir for 1 minute. Pour second part of stock over top and bring to a simmer. Simmer until sauce thickens, ~3 minutes more. Season with some salt and pepper.
Slice pork and serve with tomato sauce over top.
Toss kale with dressing until salad is dressed to your liking (remember to reserve half the dressing if doubled). Top with almonds.
Serve pork with salad on the side. Enjoy!