Glory Green Salad

Marinated pork tenderloin is sliced and served on top of canned collard greens with cooked bell peppers and cherry tomatoes, and balsamic glaze.

Ingredients:

• 1 all-ready marinated pork tenderloin
• 1 lb can glory seasoned collard greens
• 1/2 cup cooked, crumbled bacon or bacon bits
• 1 cup red, yellow and orange bell peppers
• 10 cherry tomatoes, sliced
• 6 oz balsamic glaze
• 1 Tbsp olive oil
• 2 tsp crushed red pepper (or to taste)
• 5 whole garlic cloves

Directions:

Cook pork 20 minutes per pound or until just done. Set aside to cool. Heat saute pan, add olive oil, garlic cloves, & peppers; cook until tender. Add cherry tomatoes and 1 tsp crushed red peppers; saute all together and set aside. In same pan add bacon bits, 1 tsp crushed red pepper, & 2 oz of balsamic glaze; saute 1 to 2 minutes and then add well drained glory seasoned collard greens, and saute 2 to 4 minutes. Remove to a bowl or a platter; top with thin sliced pork tenderloin, and then with the pepper mix. Drizzle 4 oz balsamic glaze over all.

Number of Servings: 4-6

Notes from the Cook: This dish can be served hot or cold, as a salad or main entree. If using fresh greens give proper cleaning and cooking time.