Protein Swap | Porchetta-Spiced Pork
with Warm White Beans & Kale
Cooking time
15 minutes
Servings
2/4
Calories
780 /serving
Don’t know whether to laugh or fry? Try this streamlined recipe for air-fried pork tenderloin with vibrant porchetta-inspired seasonings (fennel, rosemary, peppers). They rest on a regionally inspired base of white beans and kale, sauced with parsley, garlic and Grana Padano. Tuscan can-do!
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 14g Parsley
- 120g Chopped kale
- 15ml Minced garlic
- 398ml White kidney beans (canned)
- 30ml White balsamic vinegar
- 25g Grana Padano (contains rennet)
- 9.5g Tuscan Sun spices (salt, basil, dried tomatoes, fennel, oregano, marjoram, paprika, onion, rosemary, sugar, celery seeds, black pepper, garlic, red bell pepper, green bell pepper, turmeric, cayenne pepper)
Contains: Eggs • Milk • Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Air fryer
Total Fat
44 g
Saturated Fat
14 g
Sodium
1360 mg
Total Carb
43 g
Sugars
6 g
Protein
58 g
Fibre
16 g
Preparation
Fry the pork
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Pat the pork* dry; season with ¾ of the spices and S&P.
- Place in the air fryer and fry, flipping halfway, 8 to 11 min., until browned and cooked through.
Sauté the kidney beans & kale
- Meanwhile, drain and rinse the kidney beans.
- In a large pan, heat a drizzle of oil and 2 tbsp butter (double for 4 portions) on medium-high.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the kidney beans, remaining spices and 2 tbsp water (double for 4 portions). Sauté, 1 to 2 min., until warmed through.
- Add the kale and sauté, 1 to 2 min., until just wilted.
- Add the vinegar (start with ½) and S&P; stir well.
Make the sauce
- Meanwhile, roughly chop the parsley leaves and stems.
- In a small bowl, combine the parsley, remaining garlic, ¾ of the cheese, 3 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the kidney beans and kale between your plates.
- Top with the pork (slice beforehand if desired) and spoon the sauce over.
- Garnish with the remaining cheese. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
