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Easy & Healthy Pork Tenderloin and Greens
Ingredients
- 1.5-2 Lbs. pork tenderloin, seasoned
- 1 pound can of collard greens, southern style
- 2-14.5 oz. green beans, french cut
- 4 ounces mushroom, can or fresh
- 1 red pepper, large
- 1/2 onion, large
- 3 tablespoons Italian seasoning
- 2 teaspoons minced garlic, powder is fine
- salt and pepper, to your taste
Cook Time
Whether you’re cooking for 2 or 5, this is a great recipe! I love this meal for entertaining, since it requires very little maintenance after preparing it for the oven.
Perhaps, you simply want a healthy and tasty meal for your family?
Have you ever wanted to “Woo” that new friend with a home cooked meal?
Whatever the occasion, this recipe will sure impress! You don’t need any fancy techniques, cookware, or chef skills to get this one to the table.
I’m going to include another recipe of mine for “Healthy Honey Glazed Dinner Rolls” later in this recipe to complete this meal. I like them enough to make as a snack on their own!
This recipe does take a little time to finish. Around 1 ½-2 hours depending on how experience you are with preparing food. That is one of two parts of why I enjoy this recipe for entertaining. When I entertain, I normally plan for about a 5-6 hour time span. That’s long enough to not seem really shallow, but short enough to not make “entertaining at your place” this daunting task.
Having the aroma of this dish roaming around, while keeping gentle conversation, makes for a nice half-time in an
evening. Not to mention… You have this really easy, fancy looking recipe to discuss over supper.
The second part I love so much about this recipe is…
If for some reason the general conversation take on an unpleasant topic, every 20-25 minute you have to go tend to dinner. It opens an easy opportunity to change the topic when you return to the room.
For families, this is a healthy and easy to prepare supper that will feed the whole family of 5… or a few with left overs.
The Pork is cooked just right with the flavors of the greens and seasonings locked in. The greens take on whatever flavor tenderloin you’re using… A mushroom medley in this recipe, which is accented well by the fresh peepers, onions, and the extra mushrooms added.
It’s always been a favorite at my events.
I hope you get as much joy from it as my friends and family have!
Instructions
- Step 1 Open and drain the cans of collard greens and green beans.
- Step 2 Mix these cans of veggies into the pot to be heated on the stove. “Note”: Don’t worry about the mushrooms yet… They don’t get added until later in the dish.
- Step 3 This is where you want to give your greens their flavor. I use about 2 Tsp. of minced garlic(the kind that is sold in a jar). “Note”: If using garlic powder, I would probably add a pinch or two more. Your best tool is taste! Taste it before you add “Extra” of anything to a recipe. I use approx. 3 Tbsp. of Italian Seasoning. Salt & Pepper to your desired taste. Add enough water to just meet the top of the veggies in the pot.
- Step 4 Stir together and heat uncovered, on med-high heat, until just boiling.
- Step 5 Once boiling, turn the stove down to low-med heat, stir good, cover and let simmer… Stirring occasionally.
- Step 6 Prepare the oven safe pan. You’ll be adding the entire contents of the pot of greens(juices included) and the tenderloin with the remaining ingredients.
- Step 7 Preheat oven to 380 degrees… Don’t forget to stir your greens.
- Step 8 Open and drain the can of mushrooms ( or rinse and slice if using fresh). Rinse, Cut, Clean, Rinse, your red pepper. Slice it and the onion into longer strips.
- Step 9 Place the greens, juice and all, into your baking dish. Push the tenderloin down into the greens so that just the top can be seen. Add a little more water if needed to cover the tenderloin. Spread the mushrooms, onions, and peepers over the top of the tenderloin. Cover with foil ( or a cover if your dish has one)… Place into the 380 degree oven. Set a timer for 20 minutes.
- Step 10 Pull it out, take the cover off, Carefully mix the greens without disturbing the tenderloin. “Note”: Add a little more water if needed to keep the meat covered. I usually add a little seasoning over the onions and peppers here…Don’t over-do it though.
- Step 11 Re-cover and place back in the oven for another 25 minutes.
- Step 12 Pull the pan out of the oven, pull cover off, and carefully stir greens again. Turn oven to 400 degrees. Re-cover and cook for 15 more minutes.
- Step 13 Enjoy!
© 2019 CP Gaines
