Ingredients
- limes, juiced
- cup olive oil
- teaspoons dried cilantro
- teaspoon cracked peppercorns
- teaspoon garlic salt
- (1 1/2 pound) pork tenderloin
- pound kale, stems removed and leaves coarsely chopped
Instructions
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Step 1
I start by preheating the oven to 350°F (175°C). In a small bowl, whisk together the olive oil, fresh lime juice, dried cilantro, garlic salt, and cracked peppercorns until well combined. Brush the pork tenderloin with about three tablespoons of this zesty dressing, then wrap it snugly in aluminum foil and place it in a baking dish. Roast the pork for 30 to 45 minutes—I use a meat thermometer to check for 170°F (or 145°F if you prefer it a bit pinker). While the pork cooks, trim the tough stems from the kale and chop the leaves coarsely. Steam the kale over boiling water for roughly 20 minutes, until tender but still vibrant. Once the pork is done, let it rest for a few minutes before slicing into 1½-inch thick medallions. Arrange the steamed kale on a platter, top with the pork slices, and give the remaining dressing a quick whisk before drizzling it over the entire dish. The result is a beautifully simple keto dinner that feels elegant yet comes together with minimal fuss.