Meet the Low-Cal Dinner of Our Dreams

Directions

• 1. Step 1Heat 2 Tbsp oil in medium saucepan on medium. Add chopped onion, season with 1/2 tsp salt and 1/4 tsp pepper, and cook, covered, stirring occasionally, until tender, 5 to 6 minutes. Stir in garlic and chipotle chile powder and cook 1 minutes. Add tomato paste and cook, stirring, 2 minutes.
  2. Step 2Stir in wine and 2 Tbsp vinegar, then dates, and simmer until reduced by half, 20 min. Let cool 5 minutes. Transfer sauce to blender, add Worcestershire sauce and 1 Tbsp Dijon mustard, and puree until smooth. 
  3. Step 3Heat oven to 400°F. Heat 1 Tbsp oil in large cast-iron skillet on medium-high. Season pork tenderloin with 1/2 tsp each salt and pepper and cook, turning, until browned on all sides, 5 to 6 minutes. Brush 1/3 cup chipotle sauce all over pork, transfer skillet to oven, and roast until pork registers 140°F on instant-read thermometer inserted into thickest part,
     18 to 22 minutes.
  4. Step 4Transfer pork to cutting board, brush with 1/4 cup remaining sauce, and let rest at least 10 minutes before slicing.
  5. Step 5In large bowl, combine remaining 11/2 Tbsp vinegar and tsp mustard. Thinly slice remaining onion, add to bowl along with celery, and toss to combine; let sit 5 minutes. Stir in remaining Tbsp olive oil and season with a pinch each of salt and pepper. Add greens and toss to coat. Serve with pork and any remaining sauce.