Pork Tenderloin with Sautéed Chard | Savory
The concentrated flavor of balsamic glaze brings restaurant-worthy taste to this dish.
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Cooking tools:
- Instant-read thermometer
- Oven
- Baking sheet
- Aluminum foil
- Cutting board
- Chef's knife
- Skillet
- Measuring spoon
- Spatula
- Plate
Ingredients
- 1 (about 1 1/2 lbs) large pork tenderloin
- 2 tbsp olive oil, divided
- 3 tbsp balsamic glaze, divided
- 2 bunches Swiss chard, trimmed
- 1 tbsp minced garlic
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