Spicy pork tenderloin with kale salad

Ingredients:

• 1 tbsp chili powder
• 1 teaspoon dried thyme
• 1/4 tsp cayenne pepper
• 2 small pork tenderloins (about 350 g each)
• 3 tablespoons extra-virgin olive oil
• 1 bunch kale (about 450 g), stems removed, leaves thinly sliced
• 1 can (425g) black-eyed beans, rinsed
• 1/2 cup canned Peppadew peppers, drained and coarsely chopped
• 2 green onions, thinly sliced
• 2 tablespoons apple cider vinegar
• 1/3 cup crumbled cornbread

Preparation:

1. Preheat oven to 190°C (375°F) and line a baking sheet with foil. In a small bowl, combine chili powder, thyme, cayenne pepper, and 3/4 teaspoon each of salt and black pepper.
2. Rub the pork with 1 tablespoon of olive oil and the spice mixture. Transfer to the prepared baking sheet and roast, turning once, until a thermometer inserted into the center of the tenderloin registers 145°F (63°C), about 15 minutes. Transfer to a cutting board to rest.
3. Meanwhile, toss the kale in a large bowl with 1 tablespoon olive oil and 1/4 teaspoon salt. Massage the greens with your hands until slightly wilted, about 1 minute. Add the beans, peppers, green onions, vinegar, and the remaining 1 tablespoon olive oil; season with salt and pepper to taste and toss. Set aside.
4. Toast the crumbled cornbread in a small, dry nonstick skillet over medium heat, stirring occasionally, until crisp, 3-5 minutes. Slice the pork and serve with the salad. Top the salad with the crunchy topping.