Black Kale and Pork Tenderloin Salad
Pair lean meat with sweet golden raisins.
For athletes looking to add protein to their diet, pork tenderloin is an excellent source. One five-ounce serving contains 29 grams. This recipe is great for beginner chefs and pros alike: “A sous vide makes cooking the meat foolproof and the rest of the ingredients are no-cook,” says Seattle-based chef Dana Tough of ChefSteps.
- 1 cup black kale, julienned
- 2 tablespoons golden raisins
- 1 tablespoon toasted pine nuts
- 1 lemon, juiced
- 5 ounces pork tenderloin, sliced
- ½ cup cucumber, sliced
In a bowl, combine the kale, golden raisins, pine nuts, and lemon. Add parmesan to taste and mix well, then place in an airtight container. In a separate container, place the pork and cucumber. Store everything in the fridge.
At your desk
Transfer simple kale salad to a serving dish and top with sliced pork and cucumbers. Finish dish with a dusting of parmesan, salt, and pepper as desired.