- 1 pork tenderloin (1 pound, trimmed)
- 1/4 teaspoon salt (divided)
- 1/4 teaspoon black pepper (divided)
- 2 cloves garlic (minced)
- 4 teaspoons olive oil (divided)
- 1 onion (medium, thinly sliced)
- 1 pound kale (or alternate winter greens, tough stems removed and discarded, leaves chopped, about 8 packed cups*)
- 1/2 cup chicken broth (low-sodium)
- 1 tablespoon red wine vinegar
- Preheat oven to 425 degrees F. Line a baking pan with aluminum foil.
- Rub pork with 1/8 teaspoon of the salt and the 1/4 teaspoon of the black pepper. Rub with the garlic, pressing to adhere.
- Heat large heavy skillet over medium heat. Add 2 teaspoons of the oil. Add pork and cook, turning often, until browned on all sides, about 3 minutes.
- Place pork in prepared baking pan and roast until the pork’s internal temperature reaches 145 degrees F, about 12 minutes. Remove from oven, cover loosely, and let stand for 3 minutes. Cut into slices.
- Meanwhile, add remaining 2 teaspoons oil to same skillet. Add onion and cook, covered, stirring occasionally, until onion softens slightly and browns, about 3 minutes. Add the kale, broth, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper. Cover and cook, stirring occasionally, until kale is tender, about 5 minutes. If liquid remains in skillet, cook uncovered, until almost all liquid evaporates, 1-2 minutes longer. Remove skillet from heat and stir in the vinegar.
- Serve pork with kale mixture (kale mixture=2 cups; 1/2 cup per serving).
- Serve the pork and greens with small roasted red-skinned potatoes. Toss them with cracked black pepper and grated lemon zest just before serving.