Pan-Roasted Pork Tenderloin Over Tuscan Kale, Sweet Potato & Dry-Cherry Agrodolce

Yield: 2 servings
Calories: 549
Theme: Dinner
Rating:  This recipe has not been rated

This dish is flavorful and indulgent in all the right ways. With the right portion, this meal is also great for controlling how much is on your plate. So make an event out of this dish: Make it, plate it, and indulge!


  • 2 cups diced sweet potato
  • 2 tbsp extra-virgin olive oil
  • salt and pepper
  • 1 bunch fresh thyme
  • 1/2 lb trimmed pork tenderloin
  • 1/4 cup dried cherries
  • 1/4 cup sherry vinegar
  • 3 tsp sugar
  • 3 cups chopped Tuscan kale


1. Toss sweet potatoes, 1 tbsp olive oil, salt and pepper, and a few sprigs of thyme together on a sheet pan. Roast in 425-degree oven until browned and fully tender, about 20-25 minutes.


2. Season pork tenderloin with salt and pepper. In a sauté pan, add the remaining oil and heat over medium heat until oil begins to ripple.  


3. Place pork in the pan and brown all sides evenly, turning often, every couple of minutes.  


4. When the pork is golden brown and medium (about 150 degrees), add a couple springs of thyme to the pan and sizzle to flavor the oil, then remove.  Remove pork from pan and reserve the juices in the sauté pan.


5. To make the agrodolce, in a very small saucepan, gently heat the cherries, vinegar, and sugar and simmer for 5 minutes then allow to cool slightly.


6. To assemble, toss the chopped kale, cherry agrodolce, juices from the sauté pan, and sweet potatoes and mix very well to coat and tenderize the kale leaves.  


6. Split the kale mixture between 2 plates.  Slice the pan-roasted pork and arrange on top of the kale.  


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