Tennessee Pork with Greens

From Cook's Country | February/March 2011

Why this recipe works:

We opted for pork tenderloin medallions for our Tennessee Pork with Greens, which cooked much faster than ham hocks. A few slices of bacon added smoky flavor to the otherwise bland tenderloin.

When it came to the greens, we found that Swiss chard, curly-leaf spinach, and beet greens were much… read more

We opted for pork tenderloin medallions for our Tennessee Pork with Greens, which cooked much faster than ham hocks. A few slices of bacon added smoky flavor to the otherwise bland tenderloin.

When it came to the greens, we found that Swiss chard, curly-leaf spinach, and beet greens were much more tender than collards and cooked faster, so we preferred to work with those varieties.

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Serves 4

Ingredients

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