Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, mash 6 cloves of black garlic into a paste, then whisk in 2 tablespoons of apple cider vinegar, 3 tablespoons of brown sugar, 1 tablespoon of Dijon mustard, 1 teaspoon of smoked paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until a smooth glaze forms.

2. 2

   Place 1.5 pounds of pork tenderloin in a non-reactive dish or a resealable bag, pour the black garlic glaze over the pork, ensuring it is fully coated, and marinate in the refrigerator for at least 2 hours.

3. 3

   To prepare the slaw, finely shred 4 cups of fresh collard greens and 1 medium Granny Smith apple, then thinly slice 0.25 of a red onion; combine these ingredients in a large bowl.

4. 4

   In a small bowl, whisk together 3 tablespoons of apple cider vinegar, 2 tablespoons of olive oil, and 1 tablespoon of maple syrup, then pour the dressing over the collard green and apple mixture and toss to combine, seasoning with 0.25 teaspoon of salt and 0.125 teaspoon of black pepper.

5. 5

   Preheat your tandoor oven to 500°F (260°C); carefully skewer the marinated pork tenderloin and suspend it inside the tandoor, baking for approximately 15 to 20 minutes, or until an internal temperature of 145°F (63°C) is reached.

6. 6

   Remove the pork tenderloin from the tandoor and let it rest for 5 minutes before slicing it into 1-inch thick medallions; serve the sliced pork immediately alongside the fresh collard green and apple slaw.