with Kale & Sweet Potato Jumble

Yield: 2

Fig jam cooked down with rosemary and butter, makes a rich, sweet sauce that perfectly complements the juicy, pan-seared, and roasted, pork tenderloin. Paired with earthy roasted sweet potatoes, red onion, and sauteed kale for a hearty and colorful plate.
Prep: 10 Cook: 35

• 1sweet potato
• ¼oz rosemary
• 1oz fig jam
• 1red onion
• 4oz kale
• 10oz pork tenderloin
• 1tsp garlic powder
• 1oz chicken stock concentrate
• salt & pepper
• 5tsp cooking oil
• 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Dice sweet potato into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Remove and discard any large stems from kale, chop into bite-size pieces (Knead kale to tenderize). Strip rosemary leaves from stems, finely chop rosemary leaves until you have ½ tsp.

Roast veggies:

Toss sweet potato and onion on one side of a baking sheet with a large drizzle of oil, salt, and pepper.

Tip: For easy cleanup, line sheet with aluminum foil first.

Roast on top rack for 10 minutes (you’ll add the pork then).

Sear & roast pork:

While veggies roast, pat pork dry with paper towels, season all over with garlic powder, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork, cook, turning occasionally, until browned all over, 4- to 8-minutes. Turn off heat, transfer pork to a plate. Wipe out pan.

Once veggies have roasted 10 minutes, carefully transfer pork to opposite side of sheet.

Roast until pork is cooked through and veggies are browned and tender, 10-12 minutes more.

Tip: If pork is done before veggies, remove from sheet and continue roasting veggies. Transfer pork to a cutting board to rest.

Cook Kale:

While pork and veggies roast, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 TBS water, and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5- to 7-minutes. Turn off heat (you’ll finish the kale in Step 6).

Make sauce:

Heat a drizzle of oil in pan used for pork over medium-high heat. Add chopped rosemary and cook until fragrant, 30 seconds. Reduce heat to medium, stir in jam, stock concentrate, and ¼ cup water. Cook, stirring occasionally, until reduced and thickened, 3- to 4-minutes.

Remove from heat, stir in 1 TBS butter until combined. Season with salt and pepper.

Tip: If sauce seems too thick, add a splash of water.

Toss & warm veggies:

Transfer roasted sweet potato and onion to pan with kale, toss to combine. Return to medium heat until warmed through, 1- to 2-minutes. Taste and season with salt and pepper.

Finish & serve:

Thinly slice pork crosswise.

Divide veggies between plates, top with pork. Spoon sauce over pork and serve.