Portuguese Pork Tenderloin and Collard Greens

Our garden is growing! We thinned out the lettuce last week which made for an excellent salad, but now it is time to dig into the collard greens!

Eating a no carb and dairy free diet has been hard to adjust to, but with the use of flavorful spices, tasty ingredients, and some creativity, the outcome has been awesome!

Piri piri is an African spice that was brought to Portugal and incorporated in many Portuguese dishes. It provides pretty intense heat depending on how much you use, but more importantly, excellent flavor. Combine piri piri with garlic and lemon, and you have a scrumptious meal in the works!


Large bunch collard greens – washed and sliced into very thin strips
1 tablespoon olive oil
2 cloves garlic minced
4 strips turkey bacon – diced and cooked to crispy
1.5 lb pork tenderloin
Juice of 1 lemon
Piri piri (cayenne pepper can be substituted) to taste – 1tsp. for substantial heat
Salt & pepper to taste

1. Preheat grill to medium-high heat.
2. While grill is preheating, pour lemon juice over pork, and generously rub piri piri, salt, and pepper on meat.
3. Grill pork for 20 minutes (or until internal temperature is 145 degrees) turning occasionally. When done, remove from grill and cover in foil for 5 minutes before slicing.
4. Right before removing pork from grill, in a large pot, sauté garlic in olive oil until fragrant. Add collard greens and turkey bacon. Cover and cook for 5 minutes (while pork is resting) until greens become wilted. Do not over cook, a little crunch is yummy!
5. Plate the collard greens with generous slices of juicy pork. Don’t let pork juices go to waste! Pour any drippings over the meat!


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