Sesame-Giner Pork 'n Veggies by Hungry Girl

Sesame-Ginger Pork 'n Veggies1/4th of recipe (about 4 oz. pork and 1 cup veggies): 258 calories, 5.5g fat, 523mg sodium, 19g carbs, 2.5g fiber, 5.5g sugars, 34g protein -- PointsPlus® value 6*  It's almost magical the way five simple ingredients come together in this mind-blowingly delicious dish. Make it STAT.  Prep: 10 minutes Marinate: 1 hour Cook: 35 minutes Ingredients:  One 1 1/4-lb. raw pork tenderloin, trimmed of excess fat 1/2 cup Newman's Own Lite Low Fat Sesame Ginger Dressing 1 1/2 cups sliced mushrooms 1 cup sliced red onion 6 cups chopped kale Seasonings: salt and black pepper  Directions:  Place pork and 1/4 cup dressing in a large sealable plastic bag. Remove as much air as possible and seal. Gently knead dressing into meat through the bag. Refrigerate for 1 hour. Preheat oven to 425 degrees. Bring a large oven-safe skillet sprayed with nonstick spray to medium-high heat on the stove. Add pork, and discard excess dressing used for marinating. Evenly sear meat, rotating it occasionally, until browned on all sides, about 4 minutes total. Place skillet in the oven, and bake for 12 minutes. Carefully flip pork. Bake until pork center reaches 145 degrees, 8 - 10 minutes. Remove pork from skillet, cover loosely with foil, and let rest for 10 minutes. Meanwhile, clean skillet if needed. Re-spray, and return to medium-high heat on the stove. Add mushrooms and onion, and sprinkle with 1/8 tsp. each salt and pepper. Cook and stir until partly softened and lightly browned, about 3 minutes. Add kale and 1/2 cup water to the skillet. Stir. Cover and cook for 3 more minutes, or until kale is tender. Uncover and, if needed, cook and stir until water has evaporated, 2 - 3 minutes. Slice pork. Plate veggies, top with pork, and drizzle with remaining 1/4 cup dressing (not the dressing used to marinate the meat) and enjoy! MAKES 4 SERVINGS HG Tip! If you're not sure if the skillet handle is oven-safe, wrap it in aluminum foil first.