SPICED PORK TENDERLOIN WITH COLLARD GREEN SALAD

Spiced Pork Tenderloin with Collard Green Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

1 tablespoon chili powder
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 small pork tenderloins (about 12 ounces each)
3 tablespoons extra-virgin olive oil
1 bunch collard greens (about 1 pound), stems removed, leaves thinly sliced
1 15-ounce can black-eyed peas, drained and rinsed
1/2 cup jarred Peppadew peppers, drained and roughly chopped
2 scallions, thinly sliced
2 tablespoons apple cider vinegar
1/3 cup crumbled cornbread

Steps:

Preheat the oven to 475 degrees F and line a baking sheet with foil. Combine the chili powder, thyme, cayenne and 3/4 teaspoon each salt and black pepper in a small bowl. Rub the pork with 1 tablespoon olive oil and the spice mixture. Transfer to the prepared pan and roast, turning once, until a thermometer inserted into the center of the pork registers 145 degrees F, about 15 minutes. Transfer to a cutting board; let rest.
Meanwhile, combine the collard greens, 1 tablespoon olive oil and 1/4 teaspoon salt in a large bowl. Massage the greens with your hands until slightly wilted, about 1 minute. Add the black-eyed peas, Peppadews, scallions, vinegar and the remaining 1 tablespoon olive oil; season with salt and black pepper and toss to combine. Set aside.
Toast the crumbled cornbread in a small dry nonstick skillet over medium heat, stirring occasionally, until crisp, 3 to 5 minutes. Slice the pork and serve with the collard greens. Sprinkle the toasted cornbread over the greens.

Nutrition Facts : Calories 460, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 103 milligrams, Sodium 926 milligrams, Carbohydrate 31 grams, Fiber 8 grams, Protein 43 grams, Sugar 5 grams