BBQ Roasted Pork Tenderloin Stuffed with Braised Collard Greens & Caramelized Onions

Ingredients

• 1 tablespoon olive oil
• 1 cup onion, chopped
• 1/4 cup red bell pepper, finely chopped
• 2 cloves garlic, minced
• 1/8 teaspoon sea salt to taste
• 1/2 teaspoon black pepper
• 1 cup low-sodium chicken stock
• 1/2 cup stout beer or 1 cup low-sodium chicken broth
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 pound collard greens, washed and cut
• 1 tablespoon no-fat cream cheese
• 1 teaspoon hot sauce
• 1 pound pork tenderloin
• 1 1/2 cups any jarred BBQ sauce
• Tooth picks

Preparation

1. In heavy pot, add oil and onions and cook over medium heat until caramelized. Add red peppers, garlic, sea salt and black pepper. Cook for about 2 minutes.
2. Add chicken stock, beer, vinegar and honey and bring liquid to a boil. Add greens to liquid. Cook for about 45 minutes to an hour or until tender. Remove pot from heat and drain remaining liquid. Add cream cheese and hot sauce and stir.
3. While greens cook, prepare pork tenderloin. Butterfly your pork tenderloin by cutting a slit down middle. Do not cut through pork. Cover pork with plastic wrap; pound with flat side of meat mallet until about 1/2-inch thick, starting from middle and working outward. Discard plastic wrap.
4. Spread collard green mixture over tenderloin and tightly roll. Secure seams with toothpicks.
5. Place pork in baking dish and brush liberally with BBQ sauce. Bake in 350°F preheated oven for 25-30 minutes or until internal temperature of pork has reached 145°F. Let pork rest for 5 minutes and then slice and serve.

Calories:	290		Total Fat:	6g
Cholesterol:	65mg		Protien:	26g
Carbohydrates:	34g		Sodium:	330mg

Serves

Yield: 4-5 servings

Source

National Pork Board

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