Honey-Mustard Pork Tenderloin with Kale

Ingredients

• Pork:
• 1 (1-pound) pork tenderloin
• 1/4 cup stone-ground mustard (such as Willamette Valley Stone Ground Mustard)
• 2 tablespoons honey
• 1 tablespoon sherry vinegar or white wine vinegar
• Cooking spray
• Sauce:
• 2 tablespoons honey
• 1 tablespoon sherry vinegar or white wine vinegar
• 3/4 cup fat-free, less-sodium chicken broth
• 1/4 cup sherry
• 2 tablespoons minced shallot
• 1 tablespoon stone-ground mustard
• Kale:
• 6 cups torn kale
• 1/4 cup fat-free, less-sodium chicken broth
• 1 tablespoon stone-ground mustard
• 1 tablespoon minced shallot

Preparation

1. To prepare pork, trim fat from pork. Combine pork and next 3 ingredients (pork through vinegar) in a large zip-top plastic bag. Seal and marinate in refrigerator for 2 hours, turning occasionally. Remove pork from bag, reserving marinade.
2. Preheat oven to 375°.
3. Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 375° for 40 minutes or until thermometer registers 160° (slightly pink). Let stand 10 minutes before slicing.
4. To prepare sauce, combine reserved marinade, 2 tablespoons honey, and next 5 ingredients (honey through 1 tablespoon mustard) in a small saucepan; bring to a boil. Reduce heat to medium; cook 15 minutes. Set aside.
5. To prepare kale, combine kale, 1/4 cup chicken broth, 1 tablespoon mustard, and 1 tablespoon shallot in a large skillet over medium heat. Cover and cook 8 minutes or until tender.