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Lime Pork Piccata with Garlic Kale & Gnocchi
Diabetic Living Magazine
“Slices of pork tenderloin marinated in lime juice are the perfect accompaniment to an easy kale and gnocchi side. Add some steamed or roasted carrots to round out the meal.”
1 cup shelf-stable potato gnocchi
8 ounces all-natural pork tenderloin
3 tablespoons lime juice
2 teaspoons canola oil
1 teaspoon butter
4 ounces torn kale leaves
2 tablespoons minced shallot
2 large cloves garlic, minced (optional)
2 teaspoons honey
Lime wedges (optional)
1Cook gnocchi according to package directions; drain well.
2Meanwhile, trim fat from pork. Slice the pork crosswise into ½-inch slices. Place the pork in a small shallow bowl. Drizzle with lime juice and toss to combine. Cover and marinate at room temperature for 15 minutes. Drain the pork.
3Heat oil in a large nonstick skillet over medium-high heat. Add the pork. Cook for 2 minutes; turn and cook for about 2 minutes more or until slightly pink in the center (145°F). Remove the pork from skillet; cover with foil and keep warm.
4Melt butter in the same skillet. Add kale, shallot, garlic, and the cooked gnocchi. Cook, stirring occasionally, for 5 to 8 minutes or until the gnocchi is lightly browned and the kale is slightly wilted. Drizzle with honey; toss to combine. Serve with sliced pork. If desired, garnish with lime wedges.