I am so excited to share this very Southern dish with you! You know I am a big pork tenderloin fan, as well as a fan of collards. When you put the two together, it is a match made in heaven! I found out a while ago that you don't have to cook collard greens forever,or with a lot of fat. A short saute is great, especially when they are nicely seasoned. This meal was very easy and quick enough for a weeknight meal! I seared the tenderloin in a large skillet, and finished them in the oven. Meanwhile I sauteed the greens with onion and red bell pepper and roasted some baby red potatoes in the oven. In 30 minutes it had all come together for a truly southern dinner!
Here;s what you need:
1 pack of pork tenderloins ( 2 are in a pack usually)
Salt and pepper to taste
1 t smoked paprika (divided)
Pinch (or two) of cayenne pepper
2 T olive oil (divided)
2 garlic cloves minced
1 onion chopped
1 red bell pepper chopped
3 t fresh thyme (divided)
4 cups washed, stemmed, and thinly sliced collard greens
1 T apple cider vinegar
1 lb petite baby red potatoes
Preheat the oven to 400. Season the pork tenderloin on all sides with salt and pepper to taste, about 3/4 t of the smoked paprika, and a pinch of cayenne. Heat 1 T of the oil in a very large skillet. Sear the pork on all sides until golden brown, about 5-8 minutes or so. Transfer the pork tenderloin to a baking dish and place in preheated oven. You will be baking this for 25-30 minutes or until it reaches an internal temperature of 145. While the pork tenderloin is cooking, wash and half the petite baby red potatoes. Toss them in a bowl with a drizzle of olive oil, salt and pepper to taste, and some of the fresh thyme leaves. Place them in a single layer on a baking sheet and place in the oven with the pork tenderloin. They will be done in about 15 minutes or so ( till fork tender)......give them a shake every once in a while so they won't stick.
Now on to the collards. In the same skillet where you seared the pork, add the other T of olive oil. Heat up the oil and add the garlic, onion, fresh thyme and red bell pepper. Saute until they are tender on medium high heat. Add a little salt and pepper to taste. Now, add in all the collards. It will seem like a lot but it will quickly cook down. Saute the greens with the onion and pepper mixture for about 5 minutes. Season with about 1/4 t of smoked paprika, salt and pepper to taste. I added another pinch of cayenne pepper as well. Stir in the 1 T of apple cider vinegar. Cook about 2 more minutes or so and just keep the greens warm.
When the pork is finished, take it out of the oven and let it rest about 5 minutes before slicing.
To serve, place some collards on plates and top with sliced tenderloin, drizzling some of the juice from the baking dish onto the pork. Serve with the roasted potatoes on the side. Y'all enjoy!