Gluten Free Chickpea Salad with Dates and Mushrooms
Posted by MaryPena
Onion, Paprika, Cloves Garlic, Apple Cider Vinegar, Pork Tenderloins, Garlic Powder, Black Pepper, Chicken Broth, Olive Oil, Onion Powder, Salt
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Gluten Free Chickpea Salad with Dates and Mushrooms Recipe
A delicious and healthy meal suitable for any occasion. The pork tenderloins are rubbed with a spice blend and baked to perfection, while the collard greens are cooked with onions, garlic, chicken broth, and apple cider vinegar for a tangy and flavorful side dish. This recipe is gluten-free and ideal for anyone with dietary restrictions.
Ingredients
- 1 onion, chopped
- 2 tsp paprika
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 2 pork tenderloins
- 1 tsp garlic powder
- 1 teaspoon black pepper
- 1/4 cup chicken broth
- 2 tbsp olive oil
- 1/2 teaspoon onion powder
- 4 cups chopped collard greens
- 2 tsp salt
Time Needed
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour, 5 minutes
Instructions
- Preheat the oven to 375°F.
- Combine salt, paprika, black pepper, garlic powder, and onion powder in a small mixing bowl.
- Rub the spice mixture over the pork tenderloins.
- Heat the olive oil in a large skillet over medium-high heat.
- Cook for 5 minutes on each side, or until the pork tenderloins are browned.
- Place the pork tenderloins in a baking dish and bake for 20-25 minutes, or until the internal temperature reaches 145°F.
- In the same skillet, sauté the onion and garlic until softened.
- Add the collard greens, chicken broth, and apple cider vinegar.
- Cook until the collard greens are tender, about 10-15 minutes.
- Serve the pork tenderloins with collard greens.
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