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Pork Tenderloin with Turmeric, Squash, and Collard Greens Salad

Anna Stockwell
  • 85 minutes
  • Serves 4

INGREDIENTS

2

Pork tenderloins, small

1

Butternut squash (about 2 1/2 pounds), medium

1

large bunch Collard greens

3 1/2 tsp

Fish sauce

1 tbsp

Honey

3 tbsp

Lime juice, fresh

1 tsp

Black pepper, freshly ground

1 1/2 tsp

Kosher salt

1 1/2 tsp

Turmeric, ground

4 tbsp

Coconut oil

2 tbsp

Vegetable or canola oil

1/4 cup

Coconut chips, toasted

1 tsp

Cumin, ground

1 cup

Greek yogurt, plain