Rocco DiSpirito’s Pork Tenderloin With Braised Kale and Olives

Tender and juicy, Rocco DiSpirito’s ultimate one-pan pork dish adds a bit of spice to a dinnertime favorite. Seasoned with crushed red peppers and complemented by fresh kale and olives, this mouthwatering dish not only supplies you with protein but is chock-full of folate and magnesium as well.

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Olive oil cooking spray
1 1/4 lbs Pork tenderloin
Freshly grounded black pepper
6 Garlic cloves (thinly sliced)
1 Small onion (thinly sliced)
Crushed red pepper flakes
5 cups (2 bunches) Curly kale (tough ribs removed and chopped into 2-inch pieces)
1 cup Water
1/4 cup Fat-free (salt-free crushed tomatoes such as Pomi)
16 Oil-cured olives (pitted)
1/2 cup No-salt-added canned cannellini beans (such as Eden)
1/2 oz Pecorino Romano cheese (finely grated on a Microplane grater)

Lightly coat a large nonstick skillet with cooking spray and place over medium-high heat. Dry the pork with a paper towel and season each side with salt and pepper. Add the tenderloin to the skillet and cook until browned on one side, about 2 minutes. Flip and brown on the opposite sides, about another 2 minutes. Transfer the tenderloin to a wire rack set over a plate and set aside.

Reduce the heat to medium. Add the garlic to the skillet and cook until it is golden brown. Add the onions, red pepper flakes, and kale and sauté, stirring constantly, untill the kale has started to wilt, about 1 minute. Add the water and cover the skillet. Bring to a simmer and cook until almost all the water has evaporated, about 4 minutes.

Remove the lid from the skillet. Add the tomatoes, olives, and beans, and cook until the kale is tender and the sauce coats the leaves, about 1 minute.

Add the reserved pork tenderloin to the skillet with all of the collected juice and let cook to the desired doneness.

Remove the pork, slice, and divide among four plates. Add the cheese to the kale, and season with salt, if needed. Spoon the kale next to each pork slice on the plates.