Cajun pork tenderloin with braised greens

  • Preparation Time15 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyMedium

For the braised greens

3 slices streaky bacon, thinly sliced
1 small red onion, sliced
2 cloves garlic, smashed
1 tsp dried oregano
1 tsp salt
Pinch red pepper flakes
1.2kg kale, roughly chopped
380ml low-sodium chicken stock, plus 65ml
1 large tomato, diced
2 tsps cider vinegar
Freshly ground black pepper

For the pork

2 tbsp Cajun spice 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
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 slice the pork, divide among 4 plates. Drizzle with pan sauce and serve with the braised greens and dinner rolls or biscuits.

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