Pork Tenderloin with Roasted Kale & Sweet Potatoes Hash

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A delicious and easy southern comfort meal.

We ventured south of the Mason-Dixon line in search of culinary inspiration, and our journey led us to a mouthwatering creation: a succulent pork tenderloin enveloped in a decadent pan sauce.

Ingredients

1 Teaspoon Cobram Estate (Robust)
10 oz Pork Tenderloin
1 Yellow Onion
4 oz Kale
2 Sweet Potatoes
1 Teaspoon Smoked Paprika
1 12-oz can Chicken Stock Concentrate
2 Tablespoons Sour Cream
1 Jar Red Pepper Jam
Salt
Pepper

VEGAN OLIVE OIL SHORTBREAD WITH RED WINE POACHED STRAWBERRIES AND BASIL

Directions

  1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. 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
  2. Toss sweet potatoes and onion on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread veggies across entire sheet.) • Roast on top rack for 10 minutes (you’ll add the pork then).
  3. 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; sear, turning occasionally, until browned all over, 4-8 minutes. • Once veggies have roasted 10 minutes, transfer pork to opposite side of baking sheet. (For 4 servings, leave veggies roasting and add pork to a second sheet; roast on middle rack.) Roast until pork is cooked through and veggies are browned and tender, 10-12 minutes. TIP: If pork is done before veggies, remove from sheet and continue roasting veggies for 5 minutes more. • Transfer pork to a cutting board to rest
  4. Meanwhile, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 TBSP water (4 TBSP for 4 servings), and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Remove from heat. • Heat pan used for pork over medium heat. Add jam, stock concentrate, and ¼ cup water (1⁄3 cup for 4). Cook, stirring occasionally, until reduced and thickened, 3-4 minutes. • Remove from heat; stir in sour cream until combined. Season with pepper. TIP: If sauce seems too thick, add a splash of water.
  5. Transfer sweet potatoes and onion to pan with kale. Cook over medium heat until warmed through, 1-2 minutes. Taste and season with salt and pepper.
  6. Thinly slice pork crosswise. • Divide veggies between bowls; top with pork. Spoon sauce over pork and serve.