Sweet & Savory Pork Tenderloin Stuffed With Kale

How to Make

• Step 1: Pork Tenderloin ... I like to use a larger tenderloin; but, you can also use 2 smaller ones if you like. Cut a slice from top to bottom, lengthwise, but not all the way through. This way, you can lay it flat and stuff. I do suggest having kitchen twine on hand if possible. Any grocery store should carry it, and many meat counters will give you some. It is a great tool to have on hand - cotton string will also work. Note: I like to use a heavy cast iron pan, stainless pan, or any pan that can go from the stove to the oven. If you don't have that, you can sear on the stove, then transfer the pork to an oven dish to finish cooking. Let the pork rest on the counter to 'take the chill off' as you make the spices and stuffing.

• Step 2: Spices ... In a large saute pan which you plan to sear the tenderloin in, add the coriander and mustard seeds, and cook 1 minute on medium heat just to toast the seeds. Remove to a plate and cool. I like to grind mined, but you can also just add them to a small baggie along with the black pepper corns and crush them using a meat mallet, rolling pin, or heavy pot. The, add to the salt and red pepper flakes and mix well. This is your spice rub for the pork.

• Step 3: Stuffing ... In that same pan you cooked the nuts in, add the olive oil and bring to medium heat. Add the onions and garlic and saute stirring often for 2-3 minutes (you don't want the garlic or onions to burn). Then add the kale, a pinch of both salt and pepper, mustard, and the chicken broth. Mix well until the kale begins to wilt, reduce the heat to medium low, cover, and cook 5-7 minutes until the kale is tender. The last minute, add in the raisins and cook another minute or two until there is no liquid left in the pan. For any reason, if the pan becomes dry, add just a little more chicken broth or water - just a tablespoon or so. Once again, check for any additional seasoning if necessary. Once the stuffing is done, remove from the heat.

• Step 4: Note: To prepare the kale ... I like to pull the kale right off the rib from stem to tip, but you can also cut it out. Then, roll the kale up and thin slice. This is the easiest method and gives a nice shredded cut for the kale.

• Step 5: Pork Stuffing ... Add the stuffing to the tenderloin, spreading it out; then, tying it up using the kitchen twine. Make sure to tie it up tightly. Rub with the seasoning liberally on all sides.

• Step 6: Saute ... In that same pan you cooked the stuffing in; simply wipe it out with a paper towel. Then add the olive oil and bring to medium high heat. Add the tenderloin and sear on each side until golden brown. Keep turning it to sear all the sides, this doesn't take too long. Once you turn it over on the last side, transfer to a 400 degree oven to finish cooking. It should take about 8-15 minutes. You want the temperature to be 145 when you remove the tenderloin, it will continue to cook. Remove from the pan to a serving platter, cover with foil to let it rest while you make the sauce.

• Step 7: Sauce ... Add the wine or vermouth to the pan, scraping up the pan drippings and cook just a minute. Then, add the broth, mustard, and cook another 3-4 minutes on medium heat to reduce the sauce a bit. Finish with the butter, parsley - and it's done.

• Step 8: Serve ... Slice the pork, and serve family style. Drizzle the sauce over the pork and ENJOY! Roasted potatoes are a great side to this dish. A fresh apple and fennel salad would be a really nice side dish as well.