with Kale & Sweet Potato Jumble

Yield: 2

Pork tenderloin in a lush pan sauce. Red pepper jam, which adds a tangy, sweet-savory flavor, while sour cream adds a touch of tart. Served with a tangle of sauteed kale with roasted sweet potatoes and red onions.
Prep: 10 Cook: 35

• 2sweet potatoes
• 10oz pork tenderloin
• 1oz chicken stock concentrate
• 1red onion
• 4oz kale
• 1tsp smoked paprika
• 1oz red pepper jam
• 1½TBS sour cream
• salt & pepper
• 1tsp olive oil
• 1TBS cooking oil

Prep:

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

Dice sweet potatoes 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.

Roast veggies:

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

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

Cook pork:

Pat pork dry with paper towels, season all over with paprika, salt, and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned all over, 4- to 8-minutes.

Once veggies have roasted for 10 minutes, carefully transfer pork to opposite side of sheet. Roast until pork is cooked through and veggies are tender, 10-12 minutes.

Tip: If pork is done before veggies, remove from sheet and roast veggies 5 minutes more. Transfer pork to a cutting board.

Cook kale & make sauce:

Meanwhile, 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. Remove from heat.

Heat pan used for pork over medium heat. Add jam, stock concentrate, and ¼ cup water. Cook, stirring occasionally, until thickened, 3- to 4-minutes.

Remove from heat, stir in sour cream and season with pepper.

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

Mix veggies:

Transfer sweet potatoes and onion to pan with kale. Cook over medium heat until warmed through, 1- to 2-minutes. Taste and season with salt and pepper.

Serve:

Thinly slice pork crosswise.

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