31 Healthy Recipes – Pork Tenderloin, Kale Chips, and Vegetable Slaw with Peanut Dressing

I am on a roll! Two evenings in a row I have stepped up and fixed myself a healthy, balanced meal! Mark off three more on my quest to make 31 healthy recipes during National Nutrition Month.

Pork Tenderloin

Tenderloin_SingleAt lunchtime, I asked my wife to begin marinating the pork. She gladly accepted the task, as she knew I would be cooking the remainder of the meal!

Once marinated, I placed the pork on the grill at 350 degrees. I know, I strayed from the directions, but this created less mess and removed the step of searing the tenderloin.

Once grilled up, the pork turned out great! As the tenderloin is a lean cut, it required the hour long cooking period to make it tender. As I mentioned in my post about pot roast, slow cooking is a great was to prepare a lean protein.

In addition to being a lean protein, pork tenderloin is a great source of B vitamins and zinc. Being tasty and nutritious, I will be cooking pork tenderloin much more often. And, with the many healthy marinades out there, I will be able to mix it up and try new flavors!

Kale Chips

Baked Kale ChipsI will admit, I was quite hungry while waiting for the pork to cook. And with a bunch of kale in the fridge waiting to be used in the vegetable slaw, I decided to make kale chips.

I removed the stems, seasoned the kale lightly with olive oil and salt, and placed them in the oven. While they were cooking, I began prepping the veggies for the slaw. I was cutting away, making great progress on the slaw, then remembered the kale chips. I immediately stopped cutting, and opened the oven. It was too late. The now brown kale chips lost all flavor, except for the salt. My first failure of the month. I would have tried again, but I was now committed to not screwing up the slaw.

Vegetable Slaw with Peanut Dressing

Vegetable Slaw with Peanut Dressing-singleLuck for me, the kale in this slaw does not need to be cooked. I cut the veggies, blended the dressing, and waited for the pork to finish.

After only a few minutes (I am a slow cutter), the pork was ready to go, and I was dressing the salad. Typically, when making a salad, I go to the fridge and pull out a bottle of pre-made dressing. Not this time! And, that is what makes this recipe amazing. The dressing perfectly flavors the fresh veggies, especially the jicama. The salad was light, fresh, nutritious, and a great pairing to the pork.

Although, I failed to bake kale chips, this was a successful meal. I was full, my wife was happy, and our compost enjoyed a good serving of burnt kale chips!

My big take away from this meal (excluding not burning the kale chips); making my own dressing! I will save money by not having to buy it, and will always have a fresh dressing, when I need it! How many of you make your own dressing?

Leave a comment


  1. Laura

     /  March 27, 2015

    Love to make my own dressing, a very simple one is 2 parts oil, one part Trader Joes “orange muscat champagne vinegar”. I love it.


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