Dextrose-Glazed Pork Tenderloin with Preserved Lemon & Winter Greens

Instructions

1. 1

   Preheat your oven to 200°C (390°F).

2. 2

   Pat the pork tenderloin dry with paper towels. Season it evenly with black pepper and smoked paprika.

3. 3

   In a small bowl, mix the dextrose with 1 tablespoon of olive oil to form a glaze.

4. 4

   Heat a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.

5. 5

   Brush the dextrose glaze evenly over the pork tenderloin.

6. 6

   Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the internal temperature reaches 63°C (145°F). Remove from the oven and let rest for 5 minutes.

7. 7

   While the pork is roasting, finely chop the garlic and preserved lemon (discarding any seeds).

8. 8

   In a large pan over medium heat, add a splash of olive oil. Sauté the garlic for 1 minute until fragrant.

9. 9

   Add the kale and cook for 2-3 minutes until it begins to wilt. Add the spinach and preserved lemon, and cook for another 2 minutes until the greens are tender and the lemon is fragrant.

10. 10

    Slice the rested pork tenderloin and serve over the sautéed winter greens. Spoon any pan juices over the top and enjoy.