Fall on a Plate….Braised Pork Tenderloin and Crispy Kale

I was craving some yummy fall flavors over the weekend so I decided to indulge with a dinner of braised pork tenderloin with pan gravy, pureed sweet potatoes with carmelized onions, cranberry sauce (from a can), jello and some crispy kale chips.  This plate was off the hook.  Here are my recipes for the pork and kale chips.

Braised Pork Tenderloin


pork tenderloin (4-5 lbs)

1c chicken stock

4c beef stock

1 large onion sliced

2T olive oil

1T apple cider vinegar

1/4 c white wine

2 T butter

2T all purpose gluten-free flour

salt and freshly ground black pepper

Preheat oven to 375F.  If you have a rather large pork tenderloin cut it in half and sear one half at a time.  Pat pork dry with paper towels and season liberally on all sides with salt and pepper.  Heat olive oil in a large pot over medium-high heat.  Sear all sides of tenderloin (3-4 minutes per side) and remove meat from pot.  Add your onions to pot and season with salt and pepper.  Cook for 4-5 minutes and add your wine.  Cook for an additional 2-3 minutes and then add 2C of beef stock.  Bring stock to a boil and add your pork back to the pot.  Put pot in the oven for 2 1/2 – 3 hours turning your pork in the pot every 45 minutes or so.  Remove liquid from pot and skim off fat.  In another large pot melt your butter over medium-high heat.  Add flour and whisk to combine.  Cook for 2 minutes and then add chicken stock and remaining beef stock.  Puree the onion and pork liquid from the other pot and add to the pot.  Season with salt and pepper to taste

Crispy Kale Chips


1 large bunch of kale

2T olive oil

salt and pepper

Remove kale leaves from stems and place in bowl.  Toss with olive oil, salt and pepper.  Spread kale on a cookie sheet and roast in 375F oven for 12-15 minutes until crispy.

What’s your favorite fall dish on a plate?


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