Cajun Pork Tenderloin With Braised Greens

From Food Network Kitchen's "How to Boil Water".

• Ready In: 55 mins
• Serves: 4

Ingredients

• Braised Greens

• 3  slices bacon, thinly sliced
• 1  small red onion, sliced
• 2  garlic cloves, smashed
• 1  teaspoon dried oregano
• 1  teaspoon kosher salt
• 1  pinch red pepper flakes
• 8  cups kale, roughly chopped
• 1 1⁄2 cups low sodium chicken broth, plus
• 1⁄4 cup low sodium chicken broth
• 1  large tomatoes, diced
• 2  teaspoons cider vinegar
•  fresh ground black pepper

• Pork

• 2  tablespoons  cajun seasoning
• 2  tablespoons extra virgin olive oil
• 2  teaspoons kosher salt
• 2 (14 ounce)  pork tenderloin, each halved crosswise
• 1⁄2 cup  chicken stock
•  store-bought  dinner rolls or   biscuit

Directions

1. FOR THE GREENS: Cook the bacon over medium heat in a large skillet until browned, about 6 minutes. Add the onion, garlic, oregano, salt, pepper flakes and tomato, and cook until vegetables are tender, about 5 minutes. Stir in the kale and 1 1/2 cups broth, cover, cook until wilted, about 8 minutes. Stir in 1/4 cup broth and vinegar, and season with salt and pepper, to taste.
2. FOR THE PORK: Preheat the oven to 350 degrees F.
3. Combine the Cajun spice, 1 tablespoon of the olive oil, and salt to make paste. Rub the pork with spice paste. Heat a skillet over medium-high. Add the remaining olive oil and sear the pork, turning until all sides are golden brown, about 2 to 3 minutes total. Roast until an instant-read thermometer inserted into the meat registers 150 degrees F, about 10 to 12 minutes. Set aside for 5 minutes to rest on a cutting board. Deglaze the pan with 1/2 cup chicken broth. Reduce a little and swirl in 2 tablespoons butter. Thinly slice the pork, divide among 4 plates. Drizzle with pan sauce and serve with the greens and dinner rolls or biscuits.