Prep: <\/strong><\/p>\n Adjust rack to top position and preheat oven to 425\u00b0F. Wash and dry produce.<\/strong><\/p>\n Dice sweet potato<\/strong> into \u00bd-inch pieces. Halve, peel, and cut onion<\/strong> into \u00bd-inch-thick wedges. Remove and discard any large stems from kale,<\/strong> chop into bite-size pieces (Knead kale to tenderize). Strip rosemary leaves<\/strong> from stems, finely chop rosemary leaves<\/strong> until you have \u00bd tsp.<\/p>\n Roast veggies: <\/strong><\/p>\n Toss sweet potato<\/strong> and onion<\/strong> on one side of a baking sheet with a large drizzle of oil, salt,<\/strong> and pepper.<\/strong><\/p>\n Tip: <\/strong>For easy cleanup, line sheet with aluminum foil first.<\/p>\n Roast on top rack for 10 minutes (you\u2019ll add the pork<\/strong> then).<\/p>\n Sear & roast pork: <\/strong><\/p>\n While veggies roast,<\/strong> pat pork<\/strong> dry with paper towels, season all over with garlic powder, salt,<\/strong> and pepper.<\/strong> Heat a drizzle of oil<\/strong> in a large pan over medium-high heat. Add pork,<\/strong> cook, turning occasionally, until browned all over, 4- to 8-minutes. Turn off heat, transfer pork<\/strong> to a plate. Wipe out pan.<\/p>\n Once veggies<\/strong> have roasted 10 minutes, carefully transfer pork<\/strong> to opposite side of sheet.<\/p>\n Roast until pork<\/strong> is cooked through and veggies<\/strong> are browned and tender, 10-12 minutes more.<\/p>\n Tip: <\/strong>If pork<\/strong> is done before veggies,<\/strong> remove from sheet and continue roasting veggies.<\/strong> Transfer pork<\/strong> to a cutting board to rest.<\/p>\n Cook Kale: <\/strong><\/p>\n While pork<\/strong> and veggies roast,<\/strong> heat a drizzle of oil<\/strong> in a second large pan over medium heat. Add kale,<\/strong> 2 TBS water,<\/strong> and a pinch of salt<\/strong> and pepper.<\/strong> Cook, stirring occasionally, until tender, 5- to 7-minutes. Turn off heat (you\u2019ll finish the kale in Step 6).<\/p>\n Make sauce: <\/strong><\/p>\n Heat a drizzle of oil<\/strong> in pan used for pork<\/strong> over medium-high heat. Add chopped rosemary<\/strong> and cook until fragrant, 30 seconds. Reduce heat to medium, stir in jam, stock concentrate,<\/strong> and \u00bc cup water.<\/strong> Cook, stirring occasionally, until reduced and thickened, 3- to 4-minutes.<\/p>\n Remove from heat, stir in 1 TBS butter<\/strong> until combined. Season with salt<\/strong> and pepper.<\/strong><\/p>\n Tip: <\/strong>If sauce<\/strong> seems too thick, add a splash of water.<\/strong><\/p>\n Toss & warm veggies: <\/strong><\/p>\n Transfer roasted sweet potato<\/strong> and onion<\/strong> to pan with kale, toss to combine. Return to medium heat until warmed through, 1- to 2-minutes. Taste and season with salt<\/strong> and pepper.<\/strong><\/p>\n Finish & serve: <\/strong><\/p>\n Thinly slice pork<\/strong> crosswise.<\/p>\n Divide veggies<\/strong> between plates, top with pork.<\/strong> Spoon sauce<\/strong> over pork<\/strong> and serve.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 \u00bcoz rosemary 1oz fig jam 1red onion 4oz kale 10oz pork tenderloin 1tsp garlic powder 1oz chicken stock concentrate salt & pepper 5tsp cooking oil 1TBS…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/RosemaryFigPorkTenderloinServe.jpg?resize=300%2C146\")
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