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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 potatoes <\/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.<\/p>\n Roast veggies: <\/strong><\/p>\n Toss sweet potatoes <\/strong>and onion <\/strong>on one side of a baking sheet with a large drizzle of oil<\/strong>, salt<\/strong>, and pepper<\/strong>.<\/p>\n Roast on top rack for 10 minutes (you\u2019ll add the pork<\/strong> then).<\/p>\n Cook pork: <\/strong><\/p>\n Pat pork<\/strong> dry with paper towels, season all over with paprika<\/strong>, salt<\/strong>, and pepper<\/strong>. Heat a drizzle of olive oil<\/strong> in a large pan over medium-high heat. Add pork<\/strong> and cook, turning occasionally, until browned all over, 4- to 8-minutes.<\/p>\n Once veggies <\/strong>have roasted for 10 minutes, carefully transfer pork <\/strong>to opposite side of sheet. Roast until pork<\/strong> is cooked through and veggies<\/strong> are tender, 10-12 minutes.<\/p>\n Tip:<\/strong> If pork<\/strong> is done before veggies<\/strong>, remove from sheet and roast veggies<\/strong> 5 minutes more. Transfer pork<\/strong> to a cutting board.<\/p>\n Cook kale & make sauce: <\/strong><\/p>\n Meanwhile, 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. Remove from heat.<\/p>\n Heat pan used for pork<\/strong> over medium heat. Add jam<\/strong>, stock concentrate<\/strong>, and \u00bc cup water<\/strong>. Cook, stirring occasionally, until thickened, 3- to 4-minutes.<\/p>\n Remove from heat, stir in sour cream <\/strong>and season with pepper. <\/strong><\/p>\n Tip: <\/strong>If sauce<\/strong> seems too thick, stir in a splash of water<\/strong>.<\/p>\n Mix veggies: <\/strong><\/p>\n Transfer sweet potatoes <\/strong>and onion <\/strong>to pan with kale<\/strong>. Cook over medium heat until warmed through, 1- to 2-minutes. Taste and season with salt <\/strong>and pepper.<\/strong><\/p>\n Serve: <\/strong><\/p>\n Thinly slice <\/strong>pork crosswise. <\/strong><\/p>\n Divide <\/strong>veggies between bowls, top with pork. Spoon <\/strong>sauce over <\/strong>pork and <\/strong>serve.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 1\u00bdTBS sour cream salt & pepper 1tsp olive oil 1TBS…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/06\/PorkTenderloinPepperJamVeggies.jpg?resize=300%2C167\")
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