Kale Meal 2: Pork Tenderloin, Kale and Orzo

For our second kale meal, we used Bobby Flay’s sauteed kale recipe— we didn’t include the  vinegar, but did add extra garlic.  (I love garlic.)  We also made a pork tenderloin recipe derived from one of our favorite restaurants, Osteria la Spiga.  The pork was cut into medallions, floured and pan-fried.  The orzo was boiled per the package instructions and finished with some butter and parsley.

The final product:

Voila! Tasty AND healthy!

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