Honey-Mustard Pork Tenderloin with Kale

Not a bad recipe, although it's a bit boring since everything has the same flavors. The biggest problem, however, is that a one-pound pork tenderloin will be done in about 20 minutes or so, definitely NOT 40 minutes (at which point it will be dry and tasteless). So be sure to check the pork for to see if it's done starting at about 20 minutes.

I tried this due to all of the rave reviews. The pork tenderloin was good (ours needed to cook a little longer); but, the kale turned out limp and stuck to the pan. I would have preferred it stir fried so that it was a little crunchy and fresh, tasting more like kale than turnip greens.

Made for a dinner party (though I'm vegetarian). Everyone raved about the flavors. I substituted vegetable broth and added crushed garlic clove to sauce and to kale. The kale was excellent too. Served with quinoa stuffed peppers and thyme roasted baby potatoes and carrots. Everyone went home with the recipe.

This was some of the best Pork I have every had. I am a southern man and love pulled pork, but this was just amazing! It was not overly spicy or sweet. I ended up marinating the pork for about 4-5 hours instead of 2 and I love it!!

I have gotten rave reviews every time I've made this dish. Even without the sauce it's a winner. Last time I made two pork tenderloins and frozen one after cooking. I defrosted it a couple of weeks later and reheated it for dinner. It warmed up wonderfully and no one even realized it was out of the freezer. If you have leftovers (which is doubtful) they also work perfectly in wraps and sandwiches.

This pork recipe was easy, quick and yummy. I didn't have shallots on hand, so I omitted them out of the sauce. I also subbed dijon for a grainier mustard. I am going to try freezing the extra tenderloin I have in the marinade to see if that's feasible. We served it with french bread and a salad instead of making the kale because we didn't have that on hand either.

Awesome. The sauce is what makes it!

I've prepared this recipe several times over the years, and it's always been a winner. I don't always have the fresh kale, so I just make the pork and serve with a steamed veg side (although I do like the kale an awful lot...). Usually I will throw some russet or sweet potatoes in the oven first and let them bake while the tenderloin roasts. Easy enough for a week night, but special enough for guests.

The reviews are correct. This recipe is very good. Not having tried kale before I used spinach like others did. WOW! The sauce goes well with the spinach. The pork was very flavorable. This is one I will definatly make again. The boyfriend loved it too!

This was delicious and so easy. DEFINITELY make the kale too - it complements the pork flavors wonderfully and couldn't be easier to make!