1. Lightly coat a large nonstick skillet with cooking spray and place over medium-high heat. Dry the pork with a paper towel and season each side with salt and pepper. Add the tenderloin to the skillet and cook until browned on one side, about 2 minutes. Flip and brown on the opposite sides, about another 2 minutes. Transfer the tenderloin to a wire rack set over a plate and set aside.
2. Reduce the heat to medium. Add the garlic to the skillet and cook until it is golden brown. Add the onions, red pepper flakes, and kale and sauté, stirring constantly, untill the kale has started to wilt, about 1 minute. Add the water and cover the skillet. Bring to a simmer and cook until almost all the water has evaporated, about 4 minutes.
3. Remove the lid from the skillet. Add the tomatoes, olives, and beans, and cook until the kale is tender and the sauce coats the leaves, about 1 minute.
4. Add the reserved pork tenderloin to the skillet with all of the collected juice and let cook to the desired doneness.
5. Remove the pork, slice, and divide among four plates. Add the cheese to the kale, and season with salt, if needed. Spoon the kale next to each pork slice on the plates.