Pork Tenderloin and Collards Skillet

We had another delicious dinner tonight from Cooking Light Diet Plan that won over our taste buds. This recipe is really filling so you don't need to eat much before you are completely satisfied. I love greens like Swiss chard, spinach, mustard greens, collard greens, etc. with a little vinegar sprinkled on it. If you like this then you will love this recipe. Tonight, I used Swiss chard for this recipe. It's a very simple recipe just like yesterday's recipe so you can whip up dinner in less than an hour. It's a low carb. recipe so once again, Bruce made rice to go with his but I ate mine without rice and was totally satisfied. The black-eyed peas go really well with the greens and the vinegar making a good combination. I also love Southern cooking so this is one to add to my list. It's a Southern tradition to eat black-eyed peas and collard greens in the New Year so now is the time to try this recipe. Happy New Year once again.

Makes 4 servings

2-1/2 Tbsp. unsalted butter or olive oil, divided

1 (1 lb.) pork tenderloin, trimmed

3/4 tsp. kosher salt, divided

3/4 tsp. black pepper, divided

3/4 cup sliced yellow onion

3/4 cup chopped red bell pepper

3 garlic cloves, sliced

2 tsp. fresh thyme leaves

4 cups thinly sliced stemmed collard greens

1 cup canned unsalted black-eyed peas, rinsed and drained

2-1/2 Tbsp. apple cider vinegar

1. Heat 1 Tbsp. butter in a large skillet over medium-high heat.

2. Sprinkle pork with 1/2 tsp. salt and 1/2 tsp. pepper. Add pork to pan; cook turning to brown all sides, until thermometer inserted in the center registers 145 degree F, about 15 minutes.

3. Place pork on a cutting board; let stand 10 minutes. Cut into 12 slices.

4. Melt remaining 1-1/2 Tbsp. butter in the skillet over medium heat. Add onion, bell pepper, garlic, and thyme; sauce 3 minutes.

5. Move onion mixture to one side of pan; add collard greens to the other side of the pan. Cook 2 minutes.

6. Add black-eyed peas and vinegar to greens; cook 1 minute.

7. Stir together onion mixture and collard mixture. Stir in remaining 1/4 tsp. salt and remaining 1/4 tsp. pepper.

8. Serve with sliced pork.

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