Pork Tenderloin and Collards Skillet
Collards refers to certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables, including cabbage and broccoli. Collard is part of the Acephala Group of the species, which includes kale and spring greens, known as wild cabbage
This recipe are perfect for the family on a weeknight From grilled to roasted to stuffed pork tenderloin.
This recipe is really filling so you don't need to eat much before you are completely satisfied. It's a low carb, It's a Southern tradition to eat black-eyed peas and collard greens in the New Year so now is the time to try this recipe.
- 2 1/2 tablespoons unsalted butter
- 1 1-lb. pork tenderloin, trimmed
- 3/4 teaspoon kosher salt divided 3/4 teaspoon black pepper, divided
- 3/4 cup sliced yellow onion
- 3/4 cup chopped red bell pepper
- 3 garlic cloves sliced
- 2 teaspoons fresh thyme leaves
- 4 cups thinly sliced stemmed collard greens
- 1 cup canned unsalted black-eyed peas rinsed and drained
- 2 1/2 tablespoons apple cider vinegar
Season your pork both sides with salt and pepper, In a pan heat 1 tablespoon of butter under medium high. cook pork until both sides becomes brown. Place pork on a cutting board let it sit for 10 minutes and slice. In a pan saute with the remaining butter, onion, bell pepper, garlic, and thyme, add collard green for 2 minutes, add black eyed peas and vinegar, stir well add salt and pepper to taste, serve with pork