Seared Pork Tenderloin & Kale Salad

Name: Seared Pork Tenderloin & Kale Salad
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Ingredients: 1 pound (450 g) pork tenderloin, trimmed; 1 teaspoon smoked paprika; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon dried thyme; ¼ cup (60 ml) extra-virgin olive oil; 2 to 3 tablespoons (30 to 45 ml) red wine vinegar; 2 teaspoons Dijon mustard; 2 teaspoons fresh lemon juice; 1 clove garlic, minced; Salt and pepper, to taste; Salt and pepper, to taste; 6 to 8 cups (400 to 535 g) finely chopped stemmed kale; ¼ small red onion, thinly sliced; ½ small orange bell pepper, thinly sliced; 1 avocado, peeled, pitted, and sliced; ¼ cup (40 g) toasted pepitas; ¼ cup (30 g) grated Parmesan cheese (optional)

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
1 hr 10

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

Combining the rich flavors of seared pork tenderloin, tender massaged kale, and a tangy red wine vinaigrette, this low-carb bowl is as hearty as it gets.

Ingredients

For the Pork Tenderloin

1 pound (450 g) pork tenderloin, trimmed
1 teaspoon

Gluten-free

Method

Prepare the Pork Tenderloin

Preheat the oven to 400°F (200°C). Coat the pork tenderloin with the seasonings and marinate in the fridge for at least 30 minutes. Heat the olive oil in a skillet over medium-high heat. Sear the tenderloin on all sides