Recipe card
One-Pan Pork Tenderloin with Peppers, Greens & Garbanzos
Ingredients
Kirkland Signature Pork TenderloinCostco
Boneless - grab a pack from the meat case.
Roasted red peppers (jarred)Costco
Costco carries these intermittently - when you spot them, grab a couple of jars; they keep forever. No luck? See the swaps below.
Kirkland Signature Organic Power GreensCostco
The spinach/chard/arugula blend in the big clamshell.
Kirkland Signature Garbanzo Beans (1 can)Costco
Save the liquid from the can - you'll need it.
Kirkland Signature Balsamic Vinegar of ModenaCostco
Method
1
Sear the pork. Cut your tenderloin to fit your pan - whole or halved crosswise. Season generously with salt and pepper. Get a large, wide pan hot over high heat, add a glug of olive oil, and sear the pork 4-5 minutes, turning once, until it's got real color on both sides. Don't skip this - that brown crust is flavor you can't add back later. Pull the pork out and rest it on a plate.
2
Build the pan. Turn the heat down to medium-high. In the fat left in the pan, add 2-3 minced garlic cloves (or a frozen cube) and, if you're using The Cheat, the fennel seeds. Sizzle 30-45 seconds until fragrant, then add your drained, roughly chopped roasted peppers and cook about 2 minutes. Add a big handful or two of power greens - they'll look like way too much at first. They're not.
3
Add the garbanzos. Pour in the whole can - beans AND liquid. The liquid is key: it creates a light, starchy broth that ties the dish together and gives the pork something to finish cooking in. Stir and bring to a gentle boil.
4
Finish the pork. Nestle the tenderloin back in so it's touching the base of the pan, and pour over any resting juices. Cover and simmer on medium 10-12 minutes, turning once, until just cooked through - about 145°F inside. A little pink in the middle is completely fine and keeps it juicy.
5
The balsamic finish. Off the heat, drizzle a good splash of balsamic over everything - a tablespoon or so - and stir. Taste and adjust salt and pepper, add that pat of butter if you want richness, and rest the pork 2 minutes. Serve sliced pork over a big spoonful of the peppers, greens, and garbanzos. That's it.
Good to knowIf your power greens wilt into what looks like a dark, slightly chaotic pile when they first hit the pan, that's exactly right. Don't try to fix it. Once the garbanzos and their liquid go in, it transforms into something genuinely intentional - and uneven wilting means some bites are greens-forward and some are pepper-forward, which makes the whole bowl more interesting.
The cheat - level it upA heaped teaspoon of fennel seeds goes in with the peppers and greens, and it completely changes the dish. Slightly anise-y, slightly sweet, and they toast up in the hot pan before everything else gets added. You won't necessarily know they're there, but you'll know something is. Fennel seeds aren't reliably stocked at Costco, so this is a pantry or grocery store grab - but it's worth having a jar around.
Find more Costco-ready recipes at costco97.com/recipes
Recipe: ยท Costco97