By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
302 cal · 25 min
Pork with Crispy Kale
Recipe GLPRd40aa80cd98ce7
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Average rating: 4.5 (1)
A simple and elegant dish featuring seared pork tenderloin paired with crispy roasted kale. The pork is rubbed with fresh rosemary and garlic, then seared to a golden finish and topped with tangy horseradish sauce. The kale leaves are tossed in olive oil, seasoned, and roasted until they achieve a delightfully crispy texture. This protein-rich meal is naturally low in carbohydrates and makes for an impressive yet quick weeknight dinner or special occasion main course.
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Ingredients
1½ lb pork tenderloin
2 clove garlic cloves, minced
4 sprig fresh rosemary sprigs
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
¼ cup prepared horseradish sauce
12 cup fresh kale leaves, stems removed
Directions
Preheat your oven to 400°F. Pat the pork tenderloin dry with paper towels, then rub all over with the minced garlic, fresh rosemary sprigs, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, carefully place the seasoned pork tenderloin in the skillet. Sear for 3 to 4 minutes on each side until a golden-brown crust forms.
Transfer the skillet to the preheated oven and roast for 8 to 12 minutes, or until the internal temperature of the pork reaches 145°F at the thickest point. Remove from the oven and let rest for 5 minutes before slicing.
While the pork roasts, place the kale leaves in a large bowl. Drizzle with the remaining 1 tablespoon of olive oil, then sprinkle with the remaining 1/4 teaspoon salt. Toss until evenly coated.
Spread the kale in a single layer on a baking sheet. Roast in the same 400°F oven for 10 to 12 minutes, stirring halfway through, until the leaves are crispy and lightly browned.
Slice the rested pork tenderloin into 1/2-inch-thick pieces. Arrange on a serving platter or individual plates alongside the crispy kale. Serve with the prepared horseradish sauce on the side or drizzled over the pork.
Comments
This is a lean, quick dinner that checks almost every box for a Charlotte weeknight. Pork, garlic, rosemary, kale, olive oil, and salt and pepper are all standard stock at Harris Teeter, Food Lion, Kroger, Walmart, and ALDI; horseradish sauce is widely available at the same stores. Cost per serving runs roughly $4.50 to $5.50, driven by the pork cut—a reasonable mid-week entrée price. The stated 25 minutes is honest if you buy pre-trimmed kale or don't mind a quick chop; crispy kale does need active attention on the pan so this is not a hands-off dish. It reheats moderately well, though the kale loses its crispness, making it better as a same-night meal or a base for next-day salad or grain bowls. Kale is North Carolina-friendly and available year-round, so seasonality is no issue.
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