Chargrilled Kale and Tenderloin Salad

Is it just me or has this summer just flown past? I can’t believe we’re now in the back-half of August. Where did the time go?

I mostly blame work – my day job that pays the bills – for this slippage of time. The pace there has been, in a word, crazy for the past few months which has made me appreciate my weekends all the more. Since I just took a big vacation to Ireland in March, I haven’t taken much time off this summer except for a routine weekend getaway to Napa to visit family. But on the weekends this summer I have taken the time to reconnect with old friends, explore the abundance of beautiful hiking trails in the area, wander my local neighborhood street fairs, and entertain friends and family around the firepit in the backyard.

And let’s not forget the ongoing yardwork that comes with summer. Every weekend you will find me in the yard at some point – watering, weeding, transplanting, mowing, pruning, picking. It seems a neverending process. Last weekend, a few friends joined me to relieve my 4 giant, old pear trees of 30 pounds of pears, which we transformed into jars of pearsauce and brandied pears. It gave me an opportunity to rid myself of some pears, and they got a lesson in canning. I fully intend to get at least another 10 pounds today and make another batch of brandied pears.

One of my favorite things about summer, though, is the fresh food. I especially love harvesting my garden bounty and turning it into a fresh, healthy meal. For those things that I don’t grow – after all, there’s only so much space in the garden – I look for local, seasonal vegetables and fruit at the farmer’s market. In my humble opinion, there’s nothing fresher than what’s in season, and I like to support my local farmers.

Chargrilled Kale and Tenderloin Salad

I was inspired to try grilling kale by a post from Two Peas & Their Pod. I am not a big fan of kale, I find raw, mature kale a little tough and chewy. But misted with a little olive oil and charred on the grill, it becomes tender, smoky, and slightly crispy. It’s a fantastic base for a salad.

Chargrilled Kale and Tenderloin Salad

I decided to pair the charred kale with pork tenderloin that I rubbed with garam masala. If you haven’t tried garam masala, you really need to. It’s a traditional Indian spice that is, like curry, a blend of other spices. It typically includes cinnamon, cardamom, coriander, cloves, cumin, and pepper. The exotic spicy-sweet-smoky flavor that it infuses to the pork is absolutely perfect with the chargrilled kale.

Chargrilled Kale and Tenderloin Salad

I then threw some grilled peaches and plums on the salad and topped it with a creamy herb dressing. With a side of crusty, warm bread and a glass of chilled rose wine, it’s a perfect summer meal to enjoy on the patio with the family.

Chargrilled Kale and Tenderloin Salad

 

Chargrilled Kale and Tenderloin Salad
 
Author: 
Nutrition Information
  • Serves: 2
  • Calories: 402.5
  • Fat: 10.1
  • Saturated fat: 2.9
  • Polyunsaturated fat: 1.3
  • Carbohydrates: 37.0
  • Sugar: 22.5
  • Sodium: 288.7
  • Fiber: 8.1
  • Protein: 44.8
  • Cholesterol: 92.8
Recipe type: Salad
Cuisine: Pork
Baby it's warm outside! Step outside to the grill and try this quick and easy entree salad that is bursting with flavor. What are you waiting for?
Ingredients
  • ½ lb. raw pork tenderloin
  • 1 tbsp garam masala
  • 1 bunch fresh kale
  • 2 peaches, halved
  • 2 plums, halved
  • olive oil
  • ½ cup nonfat, plain Greek yogurt
  • ⅓ cup reduced fat buttermilk
  • 2 tbsp minced fresh herbs (I used tarragon, thyme and society garlic)
  • salt and pepper to taste
Instructions
  1. Preheat your outdoor grill or barbecue and spray the grill with nonstick cooking spray.
  2. Rub the garam masala into the pork tenderloin until thoroughly coated.
  3. Grill the tenderloin on low approximately 5-7 minutes on each side or until cooked through. Remove from the grill and let settle for 5 minutes before slicing.
  4. Lightly mist the cut side of the peaches and plums with olive oil and grill about 2 minutes on each side until warm and tender.
  5. Lightly mist the kale with olive oil and grill about 30 seconds on each side until the edges are charred.
  6. Coarsely chop the kale into a medium salad bowl.
  7. Slice the grilled peaches and plums and toss with the kale. Top with slices of the pork tenderloin.
  8. Whisk together the yogurt, buttermilk, herbs, salt and pepper. Drizzle over the top of the salad and serve immediately.
Notes
Nutritional information accounts for 1 tsp of olive oil. I recommend using an olive oil mister (available on my Store page) to minimize the amount of oil used. Otherwise, use a brush to apply the oil to the fruit and kale.

 

The following two tabs change content below.
Colleen Fields is a food enthusiast and healthy lifestyle convert who has married these two interests to create delicious dishes that lead to long term weight loss success. As a single, working mom, Colleen struggled with her weight for years and tried every diet out there without success. When she began her weight loss journey, she realized that her cooking style needed to change. However, Colleen recognized that the only “healthy” cookbooks and television shows available focused on deprivational diets rather than behavioral changes that lead to long term weight loss success. As a result, she began experimenting and creating her own dishes. By eating smarter and moving more, Colleen took back her life and has lost over 100 pounds, going from a size 26W to a size 12, and maintains her weight today. Through her food blog, www.colleens-kitchen.com, and cookbooks Colleen hopes to share her success with others struggling with obesity and demonstrate that a healthy lifestyle is not only obtainable, but it is also sustainable. Follow Colleen on Facebook, , Instagram, Pinterest, Twitter, and YouTube.

Latest posts by Colleen (see all)