Conquer your hunger and enjoy a new world of flavor with these pork tenderloins flavored with a smoky, aromatic blend of spices. Served atop a creamy sauce with toasted pepitas and a fresh kale and butternut squash sauté, this is a low-cal and low-carb meal that takes no prisoners.
Rinse pork tenderloins, pat dry, and season with 1 tsp. salt and a pinch of pepper. Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add pork tenderloins to hot pan and sear on two sides until well-browned, 6-8 minutes. Remove tenderloins to prepared baking sheet. Wipe pan clean and reserve. Season tenderloins with spice blend (reserve 1 tsp. for sauce) and, using tongs, turn to cover in seasoning completely.
Roast Pork and Prepare Ingredients
Place baking sheet in oven and roast until pork tenderloins reach a minimum internal temperature of 145 degrees, 12-15 minutes. Remove to a cutting board and rest 5 minutes before slicing. While tenderloins roast, stem kale and coarsely chop. Peel and halve onion. Cut halves into ½” dice. Zest lime, halve, and juice. Mince garlic.
Toast Pepitas and Cook Butternut Squash
Return pan used to sear tenderloins to medium-high heat. Add pepitas to dry pan and toast until lightly browned and fragrant, 2-3 minutes. Remove to plate and return pan with 1 Tbsp. olive oil to medium-high heat (no need to wipe clean). Add butternut squash and cook, stirring occasionally, until caramelized and tender, 6-7 minutes. Transfer to a plate or bowl and reserve pan; no need to wipe clean.
Finish the Kale
Return pan used to cook squash to medium heat. Add 2 tsp. olive oil and onion and cook, stirring occasionally, until onion is tender and slightly caramelized, 4-6 minutes. Add kale, garlic, and ½ cup water. Cover and cook until kale is wilted and vegetables are tender, 3-5 minutes. Return butternut to pan and stir. Season with ½ tsp. salt and ¼ tsp. pepper. Remove from burner and stir in 2 Tbsp. lime juice. While vegetables cook, make sauce.
Make the Sauce
Heat a small pot over medium-high heat. Add evaporated milk, remaining spice blend, and half the lime zest (reserve remaining for garnish). Bring to a simmer, and cook, stirring often, until sauce is thick enough to coat the back of a spoon, 6-10 minutes. Season to taste with salt and pepper.
Plate the Dish
Place a serving of kale and butternut squash sauté on a plate. Slice tenderloins into ½" slices and shingle in front of kale. Spoon sauce in front of pork and garnish pork with toasted pepitas and remaining lime zest.