Gouda Kale Pork

MAKES 4 SERVINGS

If you need a show-stopping dish for your upcoming dinner party, this is it! With such a unique combination of flavors and textures, you’re sure to wow the crowd. The delicate sauce, made with vegetable stock, kale, and creamy Gouda, can be poured over a number of meats, including turkey and chicken.

INGREDIENTS

4 pork loins (7 ounces each)
Salt and cracked black pepper, to taste
2 teaspoons olive oil
2 tablespoons butter
6 garlic cloves, finely minced
1 small yellow onion, minced
1 teaspoon crushed chili flakes
⅓ cup vegetable stock
1¾ cups heavy cream
3 cups kale
1 teaspoon Italian seasoning
¼ cup Gouda cheese
1 tablespoon chopped parsley

INSTRUCTIONS

1. Season the pork with the salt and pepper on both sides and set aside. In a large pan, heat the oil over medium-high heat. Sear the pork in the hot pan for 3–5 minutes on each side, depending on the thickness, or until cooked three-fourths of the way. Remove the pork from the pan and set aside.
2. Melt the butter in the same pan in the remaining cooking juices. Add the garlic, onion, and crushed red pepper and stir-fry for 2 minutes. Add in the vegetable stock, and allow time to reduce a little.
3. Reduce heat to low, add the heavy cream, and bring the creamy sauce to a simmer. Add salt and pepper to taste.
4. Add the kale leaves and allow to wilt in the sauce, then stir in the Gouda cheese. Cook for another 3 minutes. Return the pork to the pan, add the parsley, and cook for 2 minutes. Serve.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here