Grilled Maple-Chili Pork Tenderloin with Garlicky Kale & Warm Sautéed Fuji Apples
Juicy, smoky grilled pork tenderloin with a warm-sweet maple-chili glaze, paired with garlicky sautéed kale and quick pan-seared apples for a very Pacific Northwest February vibe.
Back to full listIngredients
- Kroger® Fresh Natural Pork Tenderloin (on sale) 1 lb tenderloin $3.99 / 1 lb (sale)
- Organic Kale 8 oz, ribs removed, thinly sliced $2.99 / 1 lb
- Kroger® Fuji Apples – 3 Pound Bag 2 apples, cored and sliced $4.99 / 3 lb
- Organic Garlic 2 cloves, thinly sliced or minced $6.99 / lb
- Organic Ginger Root (optional) 1 tsp, grated (optional in glaze) $5.99 / lb
- Maple syrup (not in sale list) 2 tbsp
- Dijon mustard (not in sale list) 1 tbsp
- Apple cider vinegar (not in sale list) 1 tbsp
- Chili flakes or chili powder (not in sale list) 1/2 tsp
- Soy sauce (not in sale list, optional) 1 tsp (optional for savory depth)
- Olive oil (not in sale list) 2 tbsp, divided
- Salt & black pepper (not in sale list) to taste
- Water or broth (not in sale list) 2–3 tbsp (for kale, as needed)
Instructions
- Prep the grill: heat grill to medium-high (about 400–450°F). Clean and oil the grates.
- Make the glaze: whisk 2 tbsp maple syrup, 1 tbsp Dijon, 1 tbsp apple cider vinegar, 1/2 tsp chili flakes (or chili powder), optional 1 tsp soy sauce, and optional 1 tsp grated ginger. Set aside.
- Season the pork: pat dry 1 lb pork tenderloin. Rub with 1 tbsp olive oil, 1 tsp salt (or to taste), and black pepper.
- Grill the tenderloin: place pork on grill. Cook 14–18 minutes total, turning every 3–4 minutes, until the thickest part hits 145°F. During the last 3–4 minutes, brush on glaze and let it caramelize (watch for flare-ups).
- Rest the pork: transfer to a plate and rest 5–8 minutes. Brush with a final little spoonful of glaze if you like.
- Cook the apples (stove): while pork rests, heat 1 tbsp olive oil in a skillet over medium-high. Add 2 sliced Fuji apples and a pinch of salt. Cook 4–6 minutes, tossing, until browned and just tender. (Optional: add 1 tsp extra maple at the end.)
- Sauté the kale (stove): in the same skillet (wipe if needed), add 2 sliced/minced garlic cloves with 1 tsp olive oil; stir 20 seconds. Add 8 oz sliced kale, a pinch of salt, and 2–3 tbsp water or broth. Cover 1–2 minutes to wilt, then uncover and toss 2–3 minutes until tender and glossy. Season with pepper.
- Serve: slice rested pork into medallions. Plate with sautéed kale and warm apples, spooning any resting juices over the pork.
Health notes: ~600–800 kcal per serving. Healthiness: Medium-High—lean tenderloin + kale; glaze adds a bit of sugar. Reduce maple to 1 tbsp for lighter.
Drink pairing: Maple + smoke + apple loves medium-bodied reds with spice, or crisp aromatic whites. Try: (1) Pinot Noir (WA), (2) Grenache-based red blend (low tannin), or (3) dry Gewürztraminer. Local suggestion: Columbia Valley Pinot Noir (e.g., Chateau Ste. Michelle/Erath often stocked regionally).