Food Network UK

Cajun pork tenderloin with braised greens

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Ingredients

  • For the braised greens:

  • 3 Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices streaky bacon, thinly Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 1 small red onion, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 2 cloves garlic, smashed
  • 1 tsp dried oregano
  • 1 tsp salt
  • Pinch red pepper flakes
  • 1.2kg kale, roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 380ml low-sodium chicken stock, plus 65ml
  • 1 large tomato, Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 2 tsps cider vinegar
  • Freshly ground black pepper

  • For the pork:

  • 2 tbsp Cajun spice Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blend
  • 2 tbsp extra-virgin olive oil
  • 2 tsp salt
  • 2 pork tenderloins (about 400g each), each halved crosswise
  • 120ml chicken stock
  • Store-bought dinner rolls or biscuits

Use imperial measurements

Method

How to make Cajun pork tenderloin with braised greens

For the greens:

1) Cook the bacon over medium heat in a large skillet until browned, about 6 minutes. Add the onion, garlic, oregano, salt, pepper flakes and tomato, and cook until vegetables are tender, about 5 minutes.

2) Stir in the kale and 375ml stock, cover, cook until wilted, about 8 minutes. Stir in 65ml stock and vinegar, and season with salt and pepper, to taste.

For the pork:

1) Preheat the oven to 180C/Gas 4.

2) Combine the Cajun spice, 1 tbsp of the olive oil, and salt to make a paste. Rub the pork with spice paste.

3) Heat a skillet over medium-high. Add the remaining olive oil and sear the pork, turning until all sides are golden brown, about 2 to 3 minutes total. Roast until an instant-read thermometer inserted into the meat registers 65C, about 10 to 12 minutes.

4) Set aside for 5 minutes to rest on a cutting board.

5) Deglaze the pan with 120ml chicken stock. Reduce a little and swirl in butter. Thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slice the pork, divide among 4 plates. Drizzle with pan sauce and serve with the braised greens and dinner rolls or biscuits.