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Pre-prepare the pork tenderloin according to the directions on the package (cook per package instructions, until the internal temperature reaches at least 145º. Properly-cooked meat is important for safety, so make sure it is fully-cooked.)
In a large pot, combine the chicken broth, pork, spices, tomatoes, onions, and fresh garlic then stir well.
Bring the pot of soup to a boil then reduce the heat and simmer for 30 minutes, stirring occasionally.
Add in the beans and kale and cook an additional 5 minutes. You can cook this longer if you would like to make the kale tenderer, but I personally like it a little bit crunchy. It pairs well with the soft tomatoes, tender pork, al dente beans, and supple onions to give the dish more personality.
Serve hot. This goes well with some crunchy, toasted bread. Try your favorite gluten free baguette!