• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Main Dish Recipes

    Pan-Seared Pork Tenderloin with Sautéed Kale

    Published: Oct 3, 2013 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    I had a piece of pork tenderloin leftover from when I made Spiced Pork with Bourbon Reduction Sauce, and I needed to use it up, but didn't want to spend a lot of time in the kitchen. I decided to use a similar method this time around, where you rub a spice blend on the tenderloin and then slice it into pieces and quickly fry it. I also had a bunch of kale to use, so I wilted it down in the same pan after I took the pork out, and it turned out really tasty! I served it with some mini bell peppers that I roasted simply with some olive oil, salt and pepper. The flavors went together really well, and the smokiness from the spice rub was wonderful!

    Pan-Seared Pork Tenderloin with Sautéed Kale

    I took 1 pound of pork tenderloin and rubbed Penzeys BBQ 3001 all over the outside. I then sliced it crosswise into 12 medallions. I sprayed a large, non-stick with some extra-virgin olive oil and when the pan was hot, I seared the pork for a few minutes on each side, until it was cooked through but still beautifully moist. I removed the pork to a plate and covered it so the pork would stay warm while I cooked the kale.

    I put about a tablespoon of extra-virgin olive oil in the pan and added ½ of a large onion that I had thinly sliced, along with a clove of garlic that I had minced. I added 2 small chopped tomatoes and stirred it all together, seasoning it with kosher salt and freshly cracked black pepper. Once the onions were soft and the tomatoes were starting to melt down, I added a couple big handfuls of chopped kale and stirred it around until it was coated with the tomato and onion mixture. I added a good splash of apple cider vinegar, a few dashes of Worcestershire sauce and seasoned it with some more salt and pepper. I let this sauté, stirring occasionally, until the kale had cooked down and was nice and tender.

    I put a pile of kale on each plate, topped it with a few pork medallions and placed several roasted mini bell peppers on the side.

    Big Flavors Rating: 4 Stars

    More Gluten Free

    • Platter with a jar of homemade peanut butter with peanuts scattered around and a spoon resting in a pile of peanut butter.
      Easy Homemade Peanut Butter
    • Squeezing a lemon wedge over a platter of roasted green beans.
      Easy Sheet Pan Roasted Green Beans with Lemon
    • Scooping layered taco dip onto a tortilla chip.
      Layered Taco Dip with Refried Beans
    • Guava cocktails on a tray with fresh citrus fruit in the background.
      Guava Cooler Tequila Cocktail Recipe - Tropical and Refreshing!

    Reader Interactions

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Fall Favorites

    • Balsamic Marinated Pork Tenderloin
    • Classic Dutch Apple Pie
    • Gingerbread Pancakes
    • Grandpa's Beef Stew
    • Instant Pot French Dip Sandwiches
    • Instant Pot Tomato Beef Pasta
    • Spiced Mulled Wine
    • Triple Chocolate Pumpkin Pie

    Easy Side Dishes:

    • Cucumber Cannellini Bean Salad with Dill
    • Easy Homemade Garlic Bread
    • Maple-Balsamic Roasted Carnival Squash
    • Sheet Pan Green Beans
    • Slow Cooker "Roasted" Beets

    Popular Now

    • Two plates of gingerbread pancakes topped with peppermint whipped cream, crushed peppermint candies, and maple syrup.
      Gingerbread Pancakes with Peppermint Whipped Cream
    • Overhead view of a tray of golden brown homemade garlic bread.
      Easy Homemade Garlic Bread
    • Collage of images with text that reads, "17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors".
      17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors
    • Collage of images with text that reads 5 of the BEST Restaurants in Ocean City, Maryland Part One.
      Explore Big Flavors in Ocean City, Maryland

    Footer

    ↑ back to top

    About

    • Cooking Classes
    • Events
    • About Ashley
    • Press + Recognition
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2023 BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.