So tonight’s dinner is so absurdly simple that I hesitate to even blog about it. I mean, there was very little prep of any kind. Just some chopping, some seasoning and that’s it. But it was delicious. So for those of you who think putting a few raw ingredients together constitutes “cooking” I share with you my excessive wisdom. Ha ha ha.
1 pork tenderloin (I happened to have bought an organic, farm fresh pork tenderloin from a co-op-type place.)
5-6 stems of kale, de-stemmed, and roughly chopped
1 bell pepper, preferably red or yellow (and you will find that bell peppers are in most of my foods), julienned
2 Roma tomatoes, cut into small wedges
Olive oil, fennel seed, salt & pepper
Sprinkle liberal amounts of fennel seed, salt & fresh ground pepper all over the pork. Grill it on high the first 3 or 4 minutes, turning it once to the other side.
Turn down heat to medium, and keep grilling until internal temp is about 155-160 F. Slice into medallions.
A few minutes before the pork is done, sauté the veggies in a skillet with olive oil, and some salt & pepper sprinkled on. Serve like a “hot salad.”