Roast Pork Tenderloin with Winter Greens and Caramelized Onions

Directions

1. Preheat oven to 425 degrees F. Line a baking pan with aluminum foil.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve pork with kale mixture (kale mixture=2 cups; 1/2 cup per serving).
7. Serve the pork and greens with small roasted red-skinned potatoes. Toss them with cracked black pepper and grated lemon zest just before serving.