John Washington
Delightful Oven-Roasted Maple Dijon Pork Tenderloin with Brusque Kale
This sophisticated, savory dish is a symphony of flavors, perfect for an elegant dinner or a cozy family gathering. Imagine a beautifully seared pork tenderloin glazed with a tangy-sweet maple Dijon marinade, paired with crispy, garlicky kale that provides a refreshing contrast and balances the plate. Rooted in rustic European kitchens, this dish has evolved into a modern classic that brings warmth and gusto to any table. The addition of kale not only adds a nutritional punch but also an earthy flavor that complements the pork’s richness. The marriage of maple syrup and Dijon mustard creates a luscious caramelized crust on the tenderloin, ensuring every bite is as memorable as the last. It’s an ode to the beauty of subtly balanced flavors that come alive harmoniously in one wonderful dish.
Ingredients:
# For the Pork Tenderloin:
– 1 lb pork tenderloin
– 2 tablespoons olive oil
– 3 tablespoons Dijon mustard
– 2 tablespoons maple syrup
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
# For the Kale:
– 1 bunch of kale, tough stems removed and leaves roughly chopped
– 1 tablespoon olive oil
– 2 cloves garlic, finely s, minced
– 1/2 teaspoon red pepper flakes
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
Step 1: Marinate the Pork
1. In a small bowl, whisk together Dijon mustard, maple syrup, minced garlic, dried thyme, salt, and black pepper.
2. Pat the pork tenderloin dry with paper towels. Rub the mustard marinade all over the pork, ensuring it is thoroughly coated.
3. Cover the pork and let it marinate in the refrigerator for at least 30 minutes or up to overnight for an enhanced flavor.
Step 2: Preheat and Prep
1. Preheat your oven to 400°F (200°C).
2. Heat 2 tablespoons of olive oil in an ovenproof skillet over medium-high heat.
Step 3: Sear the Pork
1. Once the skillet is hot, add the marinated pork tenderloin.
2. Sear the pork on all sides until it develops a golden-brown crust, about 8 minutes total.
Step 4: Roast
1. Transfer the skillet with the seared pork to the preheated oven.
2. Roast for about 15-20 minutes or until the internal temperature of the pork reaches 145°F (63°C).
3. Remove the pork from the oven and let it rest for 5 minutes before slicing.
Step 5: Sauté the Kale
1. While the pork is resting, prepare the kale. In a large pan, heat 1 tablespoon of olive oil over medium heat.
2. Add minced garlic to the pan and sauté until fragrant, about 1 minute.
3. Add the kale and red pepper flakes, tossing to coat in the garlic oil.
4. Sauté for 5-7 minutes until the kale is wilted but still vibrant in color.
5. Drizzle with lemon juice and season with salt and pepper to taste.
Step 6: Serve
1. Slice the rested pork tenderloin into medallions and arrange them on a serving platter.
2. Add the sautéed kale alongside the pork.
3. Drizzle any resting juices from the pork over the top for added flavor.
Cooking Tips:
– Tip: If you prefer a spicier kick, add a pinch of cayenne pepper to the mustard marinade.
– Hybrid Cooking: Use a cast iron skillet for searing and roasting to maintain even heat distribution.
Serving Suggestions:
– Pair this dish with a lightly chilled Chardonnay or a medium-bodied Pinot Noir to complement the richness of the pork and the crisp kale.
– For an additional side, consider a light potato gratin or a simple quinoa salad.
This Delightful Oven-Roasted Maple Dijon Pork Tenderloin with Brusque Kale not only dazzles with its flavor but is also a wholesome, fulfilling meal that beckons loved ones to gather around and enjoy each other’s company.
