Recipes Ingredients Meat & Poultry Pork Recipes Pork Tenderloin with Kale Salad Be the first to rate & review! By Shira Bocar Shira Bocar Shira is a New York City-based editor and former food and entertainment editor for MarthaStewart.com. Shira has nearly two decades of experience in publishing, with culinary expertise acquired from the Culinary Institute of Education. Editorial Guidelines Updated on April 29, 2020 Rate PRINT Share Prep Time: 40 mins Total Time: 50 mins Servings: 4 In this easy and nutritious weeknight recipe, a kale salad is prepared and left to marinate in the dressing, which ensures crunchy—not tough—greens (thanks to the tenderizing effects of the olive oil). Meanwhile, a super simple pork tenderloin is seared and baked, along with earthy sweet potatoes and nutty quinoa that both are tossed into the salad before serving. Cook Mode (Keep screen awake) Ingredients 1 bunch Tuscan kale, stems removed, sliced into ribbons (about 7 cups) 7 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice ¼ cup dried currants 1 ounce finely grated pecorino (¼ cup) Kosher salt and freshly ground pepper 2 sweet potatoes, peeled and cut into ¾-inch pieces ½ cup quinoa, well rinsed 1 pork tenderloin (about 1 pound), tied Directions Preheat oven to 400°F. In a large bowl, toss kale with 4 tablespoons oil, lemon juice, currants, and pecorino; season with salt and pepper and set aside. On a rimmed baking sheet, drizzle sweet potatoes with 2 tablespoons oil; season with salt and pepper and toss to coat. Roast, flipping once, until potatoes are tender, about 25 minutes. In a pot, bring quinoa, 3/4 cup water, and a pinch of salt to a boil. Reduce heat, cover, and simmer until tender, 15 minutes. Let stand 5 minutes. Fluff quinoa with a fork; transfer to a plate to cool. Heat remaining 1 tablespoon oil in a 10-inch ovenproof skillet (preferably cast iron) over medium-high. Generously season pork with salt and pepper; sear, turning occasionally, until golden, about 8 minutes. Transfer to oven and roast until a thermometer reads 145°F, 8 to 10 minutes. Transfer pork to a cutting board; let stand 10 minutes before slicing. Stir potatoes and quinoa into kale salad and serve with pork. Con Poulos Originally appeared: Martha Stewart Living, January/February 2020 Rate It PRINT