Pork Tenderloin and Collards Skillet
recipe from Cooking Light
Ingredients
- 2 1/2 tablespoons unsalted butter, divided
- 1 (1-lb.) pork tenderloin, trimmed
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 3/4 cup sliced yellow onion
- 3/4 cup chopped red bell pepper
- 3 garlic cloves, sliced
- 2 teaspoons fresh thyme leaves
- 4 cups thinly sliced stemmed collard greens
- 1 cup canned unsalted black-eyed peas, rinsed and drained
- 2 1/2 tablespoons apple cider vinegar
Directions:
- Heat 1 tablespoon butter in a large cast-iron skillet over medium-high. Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add pork to pan; cook, turning to brown all sides, until a thermometer inserted in the center registers 145°F, about 15 minutes. Place pork on a cutting board; let stand 10 minutes. Cut into 12 slices.
- Melt remaining 1 1/2 tablespoons butter in skillet over medium. Add onion, bell pepper, garlic, and thyme; sauté 3 minutes. Move onion mixture to one side of pan; add collard greens to other side of pan. Cook 2 minutes. Add black-eyed peas and vinegar to greens; cook 1 minute. Stir together onion mixture and collard mixture. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve with sliced pork.
- Serves 4 (serving size: 3 oz. pork and about 3/4 cup greens mixture)
