Directions

• Cut pork tenderloin into 12 medallions, about 1 inch slices. Generously season with applewood smoked salt and cracked pepper.
• Place in zip-top bag or lay pork medallions flat in a shallow container with rubbed rosemary, most of the garlic, honey, and ½ cup pecan oil. Marinate at least 30 minutes.
• Preheat cast iron skillet with 1 tablespoon pecan oil over high heat. Sear pork tenderloin medallions in batches, about 3 minutes per side.
• Place medallions on plate as they are finished cooking, and tent with foil to keep warm.
• In the same pan, lowered to medium high heat, add kale and ½ teaspoon reserved garlic and toss to coat with oil and begin wilting, then add miso and water mixture. Bring liquid to a boil. Cook, uncovered, until miso is reduced by about half and kale is almost tender.
• Drizzle honey over the top, add apples, toss to coat with sauce, and let apples soften about 3 minutes.
• Add a squeeze of lemon juice, lower heat to medium-low, and return pork medallions to pan. Cover to reheat pork, then uncover and serve in the skillet.