1/4th of recipe (about 4 oz. pork and 1 cup veggies): 258 calories, 5.5g fat, 523mg sodium, 19g carbs, 2.5g fiber, 5.5g sugars, 34g protein -- PointsPlus® value 6*
It's almost magical the way five simple ingredients come together in this mind-blowingly delicious dish. Make it STAT.
Prep: 10 minutes
Marinate: 1 hour
Cook: 35 minutes
One 1 1/4-lb. raw pork tenderloin, trimmed of excess fat
1/2 cup Newman's Own Lite Low Fat Sesame Ginger Dressing
1 1/2 cups sliced mushrooms
1 cup sliced red onion
6 cups chopped kale
Seasonings: salt and black pepper
Place pork and 1/4 cup dressing in a large sealable plastic bag. Remove as much air as possible and seal. Gently knead dressing into meat through the bag. Refrigerate for 1 hour.
Preheat oven to 425 degrees.
Bring a large oven-safe skillet sprayed with nonstick spray to medium-high heat on the stove. Add pork, and discard excess dressing used for marinating. Evenly sear meat, rotating it occasionally, until browned on all sides, about 4 minutes total.
Place skillet in the oven, and bake for 12 minutes.
Carefully flip pork. Bake until pork center reaches 145 degrees, 8 - 10 minutes.
Remove pork from skillet, cover loosely with foil, and let rest for 10 minutes.
Meanwhile, clean skillet if needed. Re-spray, and return to medium-high heat on the stove. Add mushrooms and onion, and sprinkle with 1/8 tsp. each salt and pepper. Cook and stir until partly softened and lightly browned, about 3 minutes.
Add kale and 1/2 cup water to the skillet. Stir. Cover and cook for 3 more minutes, or until kale is tender. Uncover and, if needed, cook and stir until water has evaporated, 2 - 3 minutes.
Slice pork. Plate veggies, top with pork, and drizzle with remaining 1/4 cup dressing (not the dressing used to marinate the meat) and enjoy!
MAKES 4 SERVINGS
HG Tip! If you're not sure if the skillet handle is oven-safe, wrap it in aluminum foil first.