Tuscan Pork Tenderloin with Sautéed Kale and Cannellini Beans
From the foundersAlexander Eriksson·Founder & CEO
Pan-seared pork tenderloin served over warm garlic-infused kale and creamy white beans with fresh rosemary.
Ingredients
2 servings
- 500 gPork tenderloin
- 300 gGrönkålsblad
- 250 gCannellini beans (canned)
- 1 tbspOlivolja Extra virgin
- 3 stVitlöksklyftor
- 1 tbspFresh rosemary
- 0.5 stCitron
- 30 gParmigiano-Reggiano
- 0.5 tskCrushed red pepper flakes
- 1 tskFlake salt and black pepper
How to make it
- 1
Trim pork tenderloin and cut into thick medallions; season generously with salt, pepper, and chopped rosemary.
- 2
Heat half the olive oil in a large skillet over medium-high heat.
- 3
Sear pork medallions for 3 to 4 minutes per side until golden brown and cooked through, then transfer to a plate.
- 4
Add remaining olive oil and sliced garlic to the same pan, sauteing for 1 minute until fragrant.
- 5
Toss in sliced kale leaves and red pepper flakes, cooking for 3 minutes until wilted.
- 6
Stir in drained cannellini beans and squeeze lemon juice over the top, simmering for 2 minutes.
- 7
Divide kale and beans between plates, top with pork medallions, and finish with grated Parmigiano-Reggiano.
Kitchen tips
- Let the pork rest for 3 minutes after searing so the juices redistribute.
- Finish with extra flake salt right before serving for maximum texture.
AI-generated content. Always verify ingredients and allergen information yourself.
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