Preparation time: 10 minutes
Cooking time: 10 minutes
1 tablespoon salt
6 cups loosely-packed fresh kale, washed, stems removed and chopped
1 medium onion, peeled and chopped
1 tablespoon paprika
2 tablespoons ground cumin salt and pepper to taste
2 pork tenderloins, (about 1 ¾ pounds total), cut into 12 equal-sized medallions
¼ cup olive oil
1 package (8 oz) white mushrooms, cleaned and sliced
1 can (15.8oz) BUSH'S BEST Blackeye Peas, undrained
2 cups mild tomato salsa
Bring 2 quarts of water to boil and season with 1 tablespoon salt. Chop kale and onion. Add kale to boiling water and cook for 4 minutes. Drain the kale and rinse under cold water until it is no longer hot. Set aside. Combine paprika, cumin, salt and pepper and season pork medallions on both sides. Cover and set aside in refrigerator.
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