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Fareway

Servings: 4

Total Time: 1 hour

  • 1 pound pork tenderloin
  • 1 Tbsp olive oil
  • 1 cup onion, chopped
  • 1/2 cup red bell pepper, finely chopped
  • 2 clove garlic, minced
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 cup low sodium chicken stock
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp honey
  • 1 pound kale, washed and cut
  • 1 Tbsp fat-free or reduced-fat cream cheese
  • 1/2 tsp red pepper flakes
  • 1 1/2 cup barbecue sauce

Directions

  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.

Nutrition

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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