Pork Tenderloin With White Beans And Kale Recipes

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add pork, sprinkle with salt and cook, stirring once or twice, until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pot.
• Add onion to the pot and cook, stirring often, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if using) and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.
• Add kale and stir just until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• For the white beans with pork: Heat the butter and oil in a large pot over medium heat. Add the carrots, celery, oregano, thyme, garlic and onion and season with a good pinch of salt and pepper. Cook until the vegetables soften and the flavors develop, 4 to 5 minutes. Deglaze with the white wine, if using, allowing the liquid to reduce for a minute or so. Add the stock, beans, greens and Perfect Paprika Pork Shoulder. Bring to a boil and cook until the greens are tender, about 10 minutes.
• For the croutons: Meanwhile, toss the torn bread with the melted butter on a sheet pan. Season with salt and pepper. Toast in the oven until golden and crisp, 7 to 8 minutes.
• Serve the beans and pork in bowls garnished with the torn croutons, grated white Cheddar and fresh oregano.
• Preheat the oven to 300 degrees F.
• Mix the salt, pepper and paprika in a small bowl. Season the pork all over with the mix, sprinkling it on and then rubbing it in with your hands.
• Heat the olive oil in a large Dutch oven over medium heat. Sear the pork on all sides until browned, 3 to 5 minutes. Remove and set aside. Stir the garlic and onion into the pot and cook for 1 minute.
• Tie together the rosemary, thyme and bay leaves with butcher's twine. Add to the pot and stir. Deglaze with the white wine, scraping up any brown bits on the bottom. Stir in the broth, chipotle and adobo sauce. Add the pork to the pot fat-side up and bring to a boil. Cover and transfer to the oven. Cook until very tender, 4 to 5 hours.
• Remove the pork from the liquid, shred with 2 forks and serve with the accompaniments of your choice, spooning over the liquid as a sauce.
• Place any leftovers in a container and transfer any liquid to a separate container. Allow both the pork and the liquid to cool slightly before covering and refrigerating. Once the liquid has chilled, the fat will solidify at the top and make it easy to separate and discard. You can then reheat the pork as you'd like, using the stock to keep the pork from drying out.

Steps:

• Drain and rinse the soaked beans, then heat the oven to 350.
• Heat the oil in a 6-quart Dutch oven or other large, heavy pot over medium-high until hot but not smoking. Add the pork and brown well on all sides, about 10 to 12 minutes. Remove the pork from the pot, add the onion and sauté, stirring occasionally until translucent, 5 to 7 minutes. Add the garlic and sauté, stirring frequently, 1 minute.
• Add the pork, along with the beans, tomatoes, greens, mustard, salt and pepper and enough chicken stock to cover. Stir well and bring the mixture to a simmer.
• Cover and transfer the pot to the oven and bake until the beans are tender, 2 1/2 to 3 hours, checking every half-hour or so after the first hour and adding water as needed if all the liquid has been absorbed.

Steps:

• Preheat oven to 400°F. In a large bowl, toss kale with 4 tablespoons oil, lemon juice, currants, and pecorino; season with salt and pepper and set aside. On a rimmed baking sheet, drizzle sweet potatoes with 2 tablespoons oil; season with salt and pepper and toss to coat. Roast, flipping once, until potatoes are tender, about 25 minutes.
• In a pot, bring quinoa, 3/4 cup water, and a pinch of salt to a boil. Reduce heat, cover, and simmer until tender, 15 minutes. Let stand 5 minutes. Fluff quinoa with a fork; transfer to a plate to cool.
• Heat remaining 1 tablespoon oil in a 10-inch ovenproof skillet (preferably cast iron) over medium-high. Generously season pork with salt and pepper; sear, turning occasionally, until golden, about 8 minutes. Transfer to oven and roast until a thermometer reads 145°F, 8 to 10 minutes.
• Transfer pork to a cutting board; let stand 10 minutes before slicing. Stir potatoes and quinoa into kale salad and serve with pork.