This dish is a nod to classic comfort foods made simple, healthy and with bold flavor. Collard greens are braised in beer and chicken stock and sweetened with caramelized onions and a touch of cream cheese for a smooth rich texture and ultimate flavor. The greens are stuffed inside of the pork tenderloin, brushed with an apple infused BBQ sauce and roasted until succulent and juicy. Served with white rice and cornbread, this meal is sure to please the entire family.
Anecdote: “Sunday dinner was always memorable as my entire family would gather at my grandparents home for a food spread that left are bellies full with smiles on our faces. One of my favorite past times were when the men of the family would prepare fried pork chops, greens with ham hocks and corn bread. Well my grandma, mom and aunt always felt like queens and well for me, I was just so happy to be in the kitchen with granddad.
This recipe takes me back to Sunday dinner with the family; however, it incorporates a healthier twist. Instead of fried pork chops, I am using the pork tenderloin, which is a leaner cut. It is stuffed with greens cooked with caramelized onions, brushed with a sweet and spicy apple infused BBQ sauce and roasted to perfection.”
BBQ Roasted Pork Tenderloin Stuffed
with Collard Greens & Caramelized Onions
By: Chef Judson Todd Allen
Serving Size- 4-5 servings
Prep Time – 20 minutes
Cook Time – 1 hour 25 minutes
1 lb pork tenderloin
1½ cups apple infused BBQ sauce (see recipe below)
1 lb collard greens (washed and cut)
1 cup onion, chopped
¼ cup red bell pepper, finely chopped
2 cloves garlic, minced
1 can stout beer
2 cups chicken stock
1 tablespoons apple cider vinegar
1 tablespoon olive oil
1 tablespoon no-fat cream cheese
1 tablespoon honey
1 tablespoon Judson Todd Allen Chef Blend Hot Sauce
½ teaspoon black pepper
sea salt to taste
Prep Time – 10 minutes
Cook Time – 15 minutes
1 cup ketchup
½ cup apple cider or juice
1/3 cup grated apple
1/3 cup grated onion
2/3 cup rice vinegar
¼ cup apple cider vinegar
¼ cup worcestershire sauce
1 tablespoon yellow mustard
3 tablespoons honey
1 tablespoon chipotle peppers in adobo sauce (minced)
1 tablespoon lemon juice
1 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon black pepper
In a medium heavy pot, add all ingredients. Over a medium high heat, whisk to fully combine. Reduce sauce down until thickened.
In a heavy pot add oil and onions and cook over medium heat until caramelized. Add red peppers, garlic, sea salt and black pepper. Cook for about 2 minutes.
Add chicken stock, beer, vinegar and honey and bring liquid to a boil. Add greens to liquid. Cook for about 45 minutes to an hour or until tender. Remove pot from heat and drain remaining liquid. Add cream cheese and Chef Blend hot sauce and incorporate.
While greens are cooking, prep pork tenderloin. Butterfly your pork tenderloin cutting a slit down the middle. Do not cut through the pork. Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about ½ inch thick, starting from the middle and working outward.
Spread the collard green mixture over the tenderloin and tightly roll. Secure the seams with toothpicks.
Place pork in a baking dish and brush liberally with BBQ Sauce. Bake in a 350 degree preheated oven for 25-30 minutes or until internal temperature has reached 160 degrees. Let pork rest for 5 minutes. Serve with white rice and cornbread.