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!
Pork:
- 1 (1-pound) pork tenderloin
- ¼ cup stone-ground mustard
- 2 tablespoons honey
- 1 tablespoon sherry vinegar or white wine vinegar
- Cooking spray
Sauce:
- 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
Kale:
- 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.
