1 lb pork tenderloin
1 tablespoon olive oil
1 cup diced onions
1 tablespoon chopped garlic
2 cups apple cider
2 cups cooked brown rice
large bunch of collard greens
Preheat the over to 350 degrees.
Brown the pork tenderloin on all sides in a small amount of olive oil and then transfer to a baking pan that has been lightly coated in non-stick spray.
Bake the pork tenderloin for 30 minutes or until done.
In the same skillet you used for the pork, add garlic and onion and cook until fragrant. Then add about two cups of apple cider. [I had some that I’d earlier spiced with cinnamon, cloves, and nutmeg.] Allow to simmer on low.
Remove the thick stems from a bunch of collard greens and blanch for about 30 seconds in hot water.
Cook brown rice so that you have about two cups, cooked.
When the pork comes out of the oven, shred into a bowl using two forks.
Then, pour the onion, garlic, and apple cider mixture into the bowl.
Put about a teaspoon of rice and a small mound of pork onto each collard green. Sprinkle with cracked black pepper and roll up like a burrito.
These were sweet and satisfying; an autumn treat in a pretty, vibrant package. I had come across many recipes online for vegan things wrapped in a collard green, but it was absolutely transcendent with meat. Plus, it'll be hard enough getting my husband to eat this green thing, and he's much more likely to do it if there's the promise of pork inside.