Name: Rocco DiSpirito’s Pork Tenderloin With Braised Kale and Olives
Yield: 4
Ingredients: olive oil cooking spray 1 1/4 lbs pork tenderloin salt freshly grounded black pepper 6 garlic cloves; thinly sliced 1 small onion; thinly sliced crushed red pepper flakes 5 cups curly kale (about 2 bunches); tough ribs removed and chopped into 2-inch pieces 1 cup water 1/4 cup fat-free; salt-free crushed tomatoes (such as Pomi) 16 oil-cured olives; pitted 1/2 cup no-salt-added canned cannellini beans (such as Eden) 1/2 oz pecorino Romano cheese; finely grated on a Microplane grater