A simple and elegant pork dish. Pork fillet medallions are set on top of steamed kale and drizzled in a delectable lime and olive oil dressing. It's perfect with potatoes, rice or even pasta.
First, about the fat content-the calculation was based on 4 srvgs. When I read the nutrition info I was shocked and then did a little investigation. This is enough pork to feed 6 generously. One cup of olive oil has about 225 grams of fat! So if you use all of the dressing and serve four, the fat and calories ARE correct. That being said, no need to dump all the dressing on, DRIZZLE it as suggested and reduce the fat and calories by a HUGE amount to about 22 grms fat per serving if you use just half the dressing. Second, this is absolutely delicious, so fresh tasting. Thanks for posting, I have never used kale before and am glad to have found this recipe! And most of the fat is the heart healthy kind anyway! - 07 Apr 2008 (Review from Allrecipes US | Canada)
The best pork tenderlion I've made thus far. This recipe is great, because I've been trying to eat kale twice a week because its one of the healthiest vegetables. I subsctituted garlic salt for about three cloves of fresh garlic and I used fresh cilantro. I also zested one of the limes. I whirled everything in the cuisinart. I also seared the tenderloin before I put it in the oven. AWESOME! SO TENDER AND TASTY. And for those who don't like cilantro, the lime kills the bitter cilantro taste. - 31 Jan 2008 (Review from Allrecipes US | Canada)
I cook lowfat so I only put about 1/3 c of olive oil in the dressing. I was only cooking for two so instead of the tenderloin I used a boneless loin chop. The chop was only okay, but the kale was very tasty. Next time I think I will broil the chop with the marinade. - 05 Jun 2006 (Review from Allrecipes US | Canada)