Pork Tenderloin with Rainbow Chard

4 Servings | 10-minute Prep Time | 1-hour Cook Time | 3-4-hour Rest Time to Marinate

For the Pork Tenderloin:

1lb. Pork Tenderloin

¼ c. Sesame Oil

3 Tbsp. Soy Sauce

1 Tbsp. Rice Vinegar

1 Tbsp. Honey

4 Fresh Garlic Cloves, peeled and minced

5 inch piece of Fresh Ginger, peeled and minced

Salt (mind the amount because of the soy sauce)

Pepper

Black Sesame Seeds, lightly toasted

For the Rainbow Chard:

2 Bunches of Fresh Rainbow Chard, trimmed, leaves/ribs separated, sliced into ribbons

2 Tbsp. Olive Oil

3 Tbsp. Fresh Lemon Juice

3 Fresh Garlic Cloves, peeled and minced

Salt

Pepper

For the Pork Tenderloin:

Marinade the pork tenderloin for 3-4 hours in the sesame oil, soy sauce, rice vinegar, honey, garlic, ginger, salt and pepper.

Preheat oven to 375°F.

Place tenderloin on a roast rack in a roasting pan.

Roast for 45 minutes to 1 hour, the internal temperature should be 145°F.

Remove from oven.

Rest for 5 minutes.

Slice and serve over chard and sprinkle with black sesame seeds.

For the Rainbow Chard:

Add olive oil to a medium frypan over medium heat.

Cook the ribs first until slightly tender, about 7 minutes.

Add leaves in batches and wilt the chard with the lemon juice, about 7 minutes.

Add the garlic during last few minutes of cooking, until fragrant.

Fleur & Venture