Pork tenderloin is a crowd pleaser—tender, lean, and easy to cook. This one gets even better with a rich, silky pan sauce made with butter, lemon juice, and a pinch of crushed red pepper. The best part? It’s a one-pan meal (which means easier prep and less clean-up). Cook the pork and shallots, sauté the chard stems and leaves, and make the sauce all in the same pan, which will ensure the flavor of the dish builds with every component. We love this healthy meal as-is, but you could always serve the pork and chard over brown rice to add a whole grain.
2 tablespoons extra-virgin olive oil
1 pound pork tenderloin
¾ teaspoon kosher salt
8 shallots, halved
1 cup chicken stock
2 bunches red Swiss chard, leaves and stems separated and chopped
1 ounce (2 Tbsp.) unsalted butter
1 tablespoon fresh lemon juice
¼ teaspoon crushed red pepper
Sat fat 5g
How to Make It
Heat oil in a large skillet over medium-high. Season pork with salt; brown all four sides, about 3 minutes per side. Add the shallots and cook until golden, about 3 minutes. Add the stock and bring to a simmer. Reduce heat; cover and cook until a thermometer inserted into thickest portion of pork registers 140°F, 8 to 10 minutes. Transfer pork to a cutting board; slice.
Add chard stems to the skillet; cook over medium-high until softened, 2 to 3 minutes. Add chard leaves; cook, stirring often, until wilted, about 2 minutes. Transfer chard to a plate, reserving cooking liquid in skillet.
Stir butter, lemon juice, and red pepper into the pan. Cook, whisking occasionally, until pan sauce is smooth and slightly thickened. Serve over the pork and chard.
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