Pork and Kale. They go together like rice and beans, at least I hope.

My husband has high blood pressure. I did what any good wife would do to help (note sarcasm). I Googled “foods that lower blood pressure.” Bam. Pork tenderloin, kale, red pepper, and white beans were among the foods listed to work miracles. Here is my attempt to heal through food.

Roasted Pork Tenderloin with Sautéed Kale, Red Pepper and White Beans

(Serves 3-4, Cook Time 40-50 minutes)

Ingredients

• 1.5 pound pork tenderloin
• 4 cloves garlic (minced)
• 1/4 cup arugula (medium chopped)
• 1/2 teaspoon oregano (finely chopped)
• 1 tablespoon rosemary (minced)
• 1 teaspoon dijon mustard
• 1/4 cup plus 2 tablespoons of olive oil
• 1 bunch of kale (remove ribs and cut into 2-3 inch pieces)
• 1 red pepper (diced)
• 1 14oz can white beans (drained and rinsed)
• 1/2 teaspoon red pepper flakes
• salt
• pepper

Directions

Combine the two cloves of garlic, arugula, oregano, rosemary, dijon mustard, salt, pepper, and 1/4 cup of olive oil in a gallon-sized plastic bag. Add the pork tenderloin and coat with marinade. Seal bag and place in refrigerator for at least 3 hours.

Preheat oven to 400 degrees

Remove pork tenderloin from refrigerator. Heat oven-safe sauté or grill pan over medium-high heat. Sear pork tenderloin on all sides until golden brown. Place the tenderloin in oven and roast for 15 to 20 minutes or until the temp measures 140 degrees F. When finished, remove from oven and make sure to cover and let meat rest for 10 minutes prior to carving.

While the tenderloin is cooking, heat a sauté pan with 2 tablespoons of olive oil over medium heat. Add the remaining two cloves of garlic, red pepper flakes, and diced red pepper. Cook for 2-3 minutes, stirring occasionally. Then add kale and cook until wilted, 2-3 minutes. Add white beans and cook until heated through. Salt and pepper to taste.