Delicious garlic-herb pork tenderloin is paired with quick-sautéed greens and mashed parsnips! Prepared with milk and butter, the mashed parsnips are a flavorful substitute for mashed potatoes. You will find ethically raised pork, parsnips, and fresh arugula at the market this week!
- 1 pound parsnips, peeled and sliced
- 1 cup whole milk
- 2 tablespoons unsalted butter
- ¾ teaspoon salt, divided
- ¾ teaspoon ground white pepper, divided
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 3 cloves garlic, minced, divided
- 1 pound pork tenderloin
- 2 tablespoons extra-virgin olive oil, divided
- 10 cups chopped kale (or greens of choice)
Preheat oven to 425°F.
Combine parsnips, milk, butter and 1/4 teaspoon each salt and pepper in a small saucepan. Bring to a simmer, cover and cook until the parsnips are tender, about 15 minutes. Let cool for 5 minutes. Transfer the parsnips and cooking liquid to a food processor and process until smooth. Return the mixture to the pan and cover to keep warm.
Meanwhile, combine rosemary, thyme and 2 cloves garlic on a cutting board. Rub pork with 1 tablespoon oil and roll in the herb mixture. Sprinkle with 1/4 teaspoon each salt and pepper. Heat a large ovenproof skillet over medium-high heat and add the pork. Cook until browned on all sides, about 4 minutes total (adjust heat as necessary to avoid burning the garlic). Transfer the pan to the oven. Roast until the internal temperature of the pork registers 145°F, 12 to 18 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes.
While the pork rests, add the remaining 1 tablespoon oil to the drippings in the pan (remember, the handle will be hot) and return to medium-high heat. Add kale and cook, stirring occasionally, until just wilted, about 5 minutes. Stir in the remaining 1 clove garlic and 1/4 teaspoon each salt and pepper.
Slice the pork and serve with the parsnip puree and kale.
