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Pork, Apple & Collards Salad with Roasted Jalapeno-Feta Dressing


  • 6 Cups-Collard Greens-thick stem removed, halved, cut into strips, washed
  • 1/2 Cup-Red Onion-cut into half moons
  • 2 Each-Roma Tomatoes-cored, deseeded and diced
  • 1 Each-Carrot-shredded
  • 1 Each-Granny Smith Apple-cut into match sticks size pieces, held in lemon water
  • To Taste-Feta Cheese-crumbled   
  • To Taste-Black Pepper    


  • 1 Each-Pork Tenderloin
  • To Taste-Chef Troy’s Back Rub
  • To Drizzle-Olive Oil


  • 1 Cup-Sour Cream
  • ¼ Cup-Buttermilk
  • 2 Each-Jalapeno-roasted, skin, stem and seeds removed
  • ½ Teaspoon-Kosher Salt
  • ¼ Teaspoon-Black Pepper
  • 1/2 Each-Lime-juice of
  • 3 Tablespoons-Cilantro Leaves
  • ¼ Cup-Feta Cheese


  1. Set tenderloin out at room temperature at least one hour before preparing.
  2. Preheat oven to 325 degrees.
  3. Place buttermilk, sour cream, roasted jalapeno, salt, lime juice and cilantro in a blender.
  4. Blend until smooth and stir in feta cheese, season to taste with black pepper.
  5. Place in a container fitted with a lid and store in refrigerator.
  6. Cut tenderloin into 2” thick steak pieces, pat dry and season top and bottom with Back Rub.
  7. Heat an iron skillet/oven safe pan over medium heat.
  8. Drizzle just enough oil in pan to barley coat bottom.
  9. Place pork tenderloin steaks in pan and sear on both sides, about 2-3 minutes per side.
  10. Place pan in oven and roast to desired temperature, about 8-10 minutes for medium, flipping once.
  11. Remove from oven/pan and place on a plate to rest for at least 5 minutes.
  12. Assemble the salad on a large serving platter or on individual plates in this order.
  13. Equally distribute collards greens on top of two dinner plates or four salad plates.
  14. Top with onions, tomatoes, carrot, apple, can be done ahead.
  15. Drizzle with dressing, add apple and scatter over feta on salad.
  16. Thinly slice pork tenderloin steaks, top salad and serve with remaining dressing on the side.