By Nathan Haskins
Preheat your oven to 350°F (175°C) if needed to reheat the pork tenderloin.
In a small saucepan, gently warm the apple chutney over low heat until heated through, about 5 minutes. Stir occasionally to prevent sticking.
In a skillet over medium heat, add the olive oil. Once hot, add the sautéed kale, cooking for about 3-4 minutes until it's warmed through. Season with salt and pepper to taste.
If the mashed cauliflower is cool, you can reheat it gently on the stove or in the microwave until warm. Season with salt and pepper to taste if needed.
Arrange the sliced pork tenderloin on a serving plate. Spoon the warm apple chutney over the pork slices evenly.
On the same plate, serve a portion of the sautéed kale and mashed cauliflower next to the pork. Optionally, drizzle a bit more olive oil over the kale for added richness.
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By Nathan Haskins
This Main Course Pork Gluten-Free recipe is ready in 30 minutes and features Pork tenderloin, roasted and sliced, Apple chutney, Sautéed kale and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 350°F (175°C) if needed to reheat the pork tenderloin.
In a small saucepan, gently warm the apple chutney over low heat until heated through, about 5 minutes. Stir occasionally to prevent sticking.
In a skillet over medium heat, add the olive oil. Once hot, add the sautéed kale, cooking for about 3-4 minutes until it's warmed through. Season with salt and pepper to taste.
If the mashed cauliflower is cool, you can reheat it gently on the stove or in the microwave until warm. Season with salt and pepper to taste if needed.
Arrange the sliced pork tenderloin on a serving plate. Spoon the warm apple chutney over the pork slices evenly.
On the same plate, serve a portion of the sautéed kale and mashed cauliflower next to the pork. Optionally, drizzle a bit more olive oil over the kale for added richness.
Calories per Serving: 450
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