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Collard Greens With Stuffed Pork Tenderloin

Posted on Jan 23, 2017 by in Natural | 0 comments

Collard Greens With Stuffed Pork Tenderloin

Serves: 4


1 pound pork tenderloin, lean, organic
12 apricot halves, dried (about 1/2 cup)
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon oregano
1 pound stemmed, washed, and drained, but not dry collard greens
1 tablespoon olive oil, extra-virgin
3/4 cup onion, diced
1 minced clove of garlic
2 pinches of salt


Pre-heat oven to 400 degrees Fahrenheit.
Line nonstick aluminum foil (or regular aluminum foil sprayed with nonfat cooking spray)in a baking pan.
Set tenderloin on a cutting board.
Use a slightly olive oiled sharpening steel or boning knife to pierce a hole in the center of the tenderloin from top to bottom.
Working from one end at a time, stuff dried apricots into the cavity, making sure to stuff them all the way into the middle. Place tenderloin in pan and coat with sprinkling of black pepper, onion powder, and oregano.
Cook until a meat thermometer reads at least 160 degrees Fahrenheit, about 45 minutes.
If your preference is toward well done, cook until thermometer reads 170 degrees Fahrenheit.
Remove and let sit for 5 minutes before slicing.

During the time that meat is resting, roll a collard leaf into a tight roll.
Slice into thin strips, using a sharp slicing knife.
Repeat above steps until all of the greens resemble green ribbons.
In a large skillet over medium-high heat, heat oil, adding onion and garlic.
Cook until onions are almost transparent.
Add still damp greens.
Sauté, moving rapidly, 2–3 minutes or until greens have relaxed and deepened in color.
Add 1 tablespoon water if mixture starts to stick to the pan.
Remove greens from stove top.
For serving, place approximately 1 cup of greens on a dinner plate.
Cut tenderloin into 1 1/2-inch slices.
Top off greens on plate with meat slices.

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