Pork with garlic kale

Recipes / Meat

Wilted kale combined with sweet raisins and salty feta makes the perfect match for pork.

Recipe «Pork with garlic kale» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp seedless raisins, 1 1/2 tbsp balsamic vinegar, plus extra, to serve, 100g kale, trimmed, 1 tbsp extra virgin olive oil, 2 garlic cloves, thinly sliced , 40g creamy feta, crumbled, 2 x 250g pork fillets, 1 fennel bulb, trimmed, thinly sliced , 1/2 small red cabbage, trimmed, shredded, 1 large green apple, cut into thin matchsticks.

Ingredients:

  • 2 tbsp seedless raisins 
  • 1 1/2 tbsp balsamic vinegar, plus extra, to serve 
  • 100g kale, trimmed 
  • 1 tbsp extra virgin olive oil 
  • 2 garlic cloves, thinly sliced 
  • 40g creamy feta, crumbled 
  • 2 x 250g pork fillets 
  • 1 fennel bulb, trimmed, thinly sliced 
  • 1/2 small red cabbage, trimmed, shredded 
  • 1 large green apple, cut into thin matchsticks 

Instructions

  1. Preheat oven to 200C/180C fan forced. Combine the raisins and 2 tsp balsamic in a bowl. Set aside to develop the flavours.
  2. Shred one-third of the kale. Tear remaining kale. Heat half the oil in a non-stick frying pan over medium heat. Add the garlic. Cook, stirring, for 30 seconds. Add shredded kale. Cook, stirring, until just wilted. Transfer to a bowl. Cool. Stir in feta and raisin mixture.
  3. Make a cut down centre of the pork fillet, (do not cut all the way through). Open to sit flat. Spread kale mixture down the centre. Fold to enclose, then tie with kitchen string.
  4. Heat a non-stick frying pan over high heat. Spray with oil. Cook pork for 1-2 minutes each side or until browned. Transfer to a baking tray. Roast for 10-12 minutes or until just cooked through. Transfer to a plate, reserving any pan juices. Cover loosely with foil. Set aside to rest for 5 minutes. Thickly slice.
  5. Place remaining kale in a bowl. Add remaining oil. Massage into kale to soften. Add fennel, cabbage, apple and remaining vinegar. Toss to combine. Top with pork. Drizzle with any pan juices and extra balsamic.