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Servings: 4

Total Time: 1 hour

A easy way to incorporate kale and all its health benefits into your nightly meal!  Enjoy the pork tenderloin with the caramelized onions as well.

BBQ Roasted Pork Tenderloin Stuffed with Braised Kale and Caramelized Onions


  1. In a heavy pot, add oil and onions and cook over medium heat until caramelized.
  2. Add red peppers, garlic, salt and black pepper. Cook for about 2 minutes.
  3. Add chicken stock, vinegar and honey and BRING to a boil.
  4. Add kale to liquid. Cook for about 5 minutes or until tender. Remove pot from heat and drain remaining liquid. Add cream cheese and red pepper flakes and stir.
  5. Butterfly pork tenderloin cutting a slit down the middle. Do not cut through the pork. Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Discard plastic wrap.
  6. Spread the kale mixture over the tenderloin and tightly roll. Secure the seams with toothpicks.
  7. Place pork in a baking dish and brush liberally with barbecue sauce.
  8. Bake in a 350 oven for 25-30 minutes or until internal temperature has reached 145 degrees. Let pork rest for 3 minutes.


290 calories; 6 g fat; 1 g saturated fat; 65 mg cholesterol; 330 mg sodium; 34 g carbohydrate; 4 g fiber; 26 g protein

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