Maple-Walnut Pork Tenderloin with Wilted Kale
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
This recipe is open to many adaptations. Try it with a variety of greens (arugula, frisee, or chard would all be good) or switch things up with pecans or almonds.
  • 1 (about 1⅓#) Pork Tenderloin
  • ¾ c. Walnuts, toasted
  • 2 cloves Garlic
  • 1 heaping Tbsp. Dijon Mustard
  • ¼ c. Pure Maple Syrup
  • ¼ c. Red Wine Vinegar
  • ¼ c. Walnut oil
  • 1 bunch Kale
  • ¼ Red Onion, very thinly sliced
  1. Preheat oven to 400°.
  2. Pat pork tenderloin dry with paper towels and season with salt and pepper.
  3. Heat about a Tbsp. of olive oil in an oven-proof skillet over high heat. When the oil is shimmering, add pork and brown on all sides, 5-6 minutes. Transfer to oven and roast until internal temperature reaches 135° (pork will continue to cook after it is removed from the oven), 12-15 minutes. Place pork on cutting board and tent with foil, reserve skillet.
  4. Meanwhile, pour vinegar into the skillet (careful-the handle is HOT!) and boil briefly, scraping up all the small pork bits. In a food processor, combine toasted walnuts with garlic and pulse into small, coarse pieces. Add mustard and maple syrup, combine. Add hot vinegar and combine. With the motor running, slowly add the walnut oil and process until the dressing has emulsified.
  5. Add the kale to the skillet along with a Tbsp. or 2 of water and wilt over medium heat for 30 seconds to 1 minute. Toss with the sliced red onion and about half of the walnut vinaigrette.
  6. Slice the rested pork. Divide the greens between plates and top with slices of pork. Drizzle with remaining dressing.
Recipe by strawberryplum at