Pork Loin with Sauteed Greens, Raisins and Almonds

A perfect meal for a Sunday supper.

Serves: 6
Cook Time: 30 Minutes

Ingredients

• 1 (1 1/2-pound) Smithfield Garlic and Herb or Rosemary and Olive Oil Marinated Pork Loin Filet
• 1 large bunch collard greens (about 2 pounds)
• 1/2 cup olive oil, plus additional for grilling pork
• 1 medium onion, finely diced
• 3 cloves garlic, chopped
• 1/2 cup golden raisins
• 1/2 cup slivered almonds, toasted
• Salt and freshly ground pepper

Steps

Wash collard greens thoroughly; remove tough stems. Slice or chop greens, and set aside.

Preheat oven to 350 degrees F. Preheat grill pan or grill to medium-high heat (350- to 400 degrees). Grill pork until well marked on all sides, about 10 minutes. Transfer pork to a baking dish; oven roast until a meat thermometer inserted into thickest portion of meat registers 145 degrees F, about 15 to 20 minutes. Transfer to a platter; let stand 3 minutes before slicing.

Meanwhile, heat a large, heavy saucepan over medium-high heat; add oil, onions, and garlic and saute 1 minute. When onions just begin to turn golden, add collard greens, by handfuls, stirring until wilted before adding another handful. Stir in raisins; saute until just tender, about 6 minutes. Add a little water, if necessary, for steam. Stir in almonds; season with salt and pepper.

Slice pork and serve on greens.

Recipe and photo by Smithfield.

Print Full Page	Print 3x5 Recipe Card
Send to a Friend	Sign In to Add To My Favorites

Rating

[Not yet rated]

Rate This Recipe

Comments (2) Post Your Comment

jcrigler
I think that spinach could definitely work, I would just shorten the sautee time a bit. You also could use turnip greens or mustard greens if those are more readily available.

diverbabe49
Here in Montana, collard greens are a rarity. Would fresh Spinach work?

View All Comments