Photo & Recipe: Voresmad.dk

Tenderloin steaks with fried kale salad

by Mikkel Karstad

Ingredients:

For 4

1 pork tenderloin, approx. 600 g
½ tsp. salt
Pepper
5-10 sprigs thyme
2 tsp. oil, e.g. olive oil

Fried kale with apples and red onions
1 red onion, approx. 100 g
50 ml apple vinegar
1 tbsp clear honey, e.g acacia
2 apples
400g de-ribbed kale
2 tsp oil, e.g. olive oil

Serving suggestions
2 slices of wholegrain bread, approx. 100 g

Approx. 30 mins

Method:
Trim the tenderloin.
Cut into 3 cm thick slices. Pat the tenderloin steaks dry with a paper towel. Season with salt and pepper. Rinse and chop the thyme and sprinkle it over the steaks. Set aside for 15 mins (see tips).

Peel the red onion and cut into thin slices. Transfer to a bowl and add the vinegar, honey and a little salt. Allow to marinate for 10 mins. Stir a couple of times.
Rinse the apples and cut them into cubes.

Coarsely chop the kale and rinse in a sieve or salad spinner. Divide the kale into portions to fit the pan – or use a pan with high sides where all the kale can be fried at the same time.
Heat the oil in a pan under a high heat. The oil should be hot and sizzle when the meat is added. Brown the steaks for 1 minute on each side. Reduce the heat and finish cooking. They should have 2½-3 minutes on each side so that they get a nice crust, are juicy and slightly pink in the middle.

Heat more oil in the pan. Fry the first portion of kale for ½-1 minute. It should soften, but still be crispy and fresh. Transfer the kale to a bowl and fry the next portion. When all the kale has been fried, mix with pepper, red onion and juices. Season with salt and add the apples. Transfer to a serving dish.

Serve while the kale is still warm and crispy – and serve with bread.

Taken from gladforgris.dk

Tips

  • If you can’t find de-ribbed kale, use 500g kale with stalks. Cut the leaves away from the stalks, chop finely and rinse in a sieve or salad spinner.
  • You can also use rinsed and chopped kale straight from the pack.
  • The pork is more tender and succulent if seasoned with 0.5% fine salt =0.5 g per 100 g meat. 0.5 g corresponds to 1 pinch of salt. The meat should be put aside in a fridge for at least 15 mins before cooking. No further seasoning is required.

ENERGY CONTENT

Energy content per person
Protein 36 %
Carbohydrate 41 %
Fat 23 %
1785 kJ – 425 kcal