The sweet-hot flavor of the honey-mustard marinade goes well with both the pork and the kale in this got-to recipe for chilly, winter nights! To save time, start the sauce and cook the kale while the pork tenderloin is baking. You will find forest-raised & organic-fed pork tenderloin and winter kale at the market this week!


  • 1 (1-pound) pork tenderloin
  • ¼ cup stone-ground mustard
  • 2 tablespoons honey
  • 1 tablespoon sherry vinegar or white wine vinegar
  • Cooking spray


  • 2 tablespoons honey
  • 1 tablespoon sherry vinegar or white wine vinegar
  • ¾ cup fat-free, less-sodium chicken broth
  • ¼ cup sherry
  • 2 tablespoons minced shallot
  • 1 tablespoon stone-ground mustard


  • 6 cups torn kale
  • ¼ cup fat-free, less-sodium chicken broth
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon minced shallot

To prepare pork, trim fat from 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. Remove pork from bag, reserving marinade.

Preheat oven to 375°.

Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 375° for 40 minutes or until thermometer registers 160° (slightly pink). 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.

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.