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Prep: <\/strong><\/p>\n Adjust rack to top position and preheat oven to 425\u00b0F. Wash and dry produce.<\/p>\n Dice sweet potato into \u00bd-inch pieces. Halve, peel, and cut onion into \u00bd-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 \u00bd tsp.<\/p>\n Roast veggies: <\/strong><\/p>\n Toss sweet potato and onion on one side of a baking sheet with a large drizzle of oil, salt, and pepper.<\/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 then).<\/p>\n Sear & roast pork: <\/strong><\/p>\n 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.<\/p>\n Once veggies have roasted 10 minutes, carefully transfer pork to opposite side of sheet.<\/p>\n Roast until pork is cooked through and veggies are browned and tender, 10-12 minutes more.<\/p>\n Tip: <\/strong>If pork is done before veggies, remove from sheet and continue roasting veggies. Transfer pork to a cutting board to rest.<\/p>\n Cook Kale: <\/strong><\/p>\n 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\u2019ll finish the kale in Step 6).<\/p>\n Make sauce: <\/strong><\/p>\n 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 \u00bc cup water. Cook, stirring occasionally, until reduced and thickened, 3- to 4-minutes.<\/p>\n Remove from heat, stir in 1 TBS butter until combined. Season with salt and pepper.<\/p>\n Tip: <\/strong>If sauce seems too thick, add a splash of water.<\/p>\n Toss & warm veggies: <\/strong><\/p>\n 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.<\/p>\n Finish & serve: <\/strong><\/p>\n Thinly slice pork crosswise.<\/p>\n Divide veggies between plates, top with pork. Spoon sauce over pork 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\/RosemaryFigPorkTenderloinRoast.jpg?resize=300%2C146\")
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