Pork Tenderloin With Braised Collard Greens | Oregonian Recipes
In this dish, the vegetables braise in their own moisture as a tenderloin of pork roasts on top. The pork will not brown much, but it will be very tender and...
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Cooking tools:
- Instant-read thermometer
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Pot
- Colander
- Mixing bowl
- Spoon
- Plate
Ingredients
- 1 leek, white and light green parts only
- 1 bunch collard greens, stems removed
- 2 tablespoons olive oil, or more to taste
- Kosher salt
- Freshly ground black pepper
- 1 to 1 1/2 pounds pork tenderloin
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