Recipes

          Stuffed Pork Tenderloin 
       with 
      Crispy Kale & Fingerling Potatoes

 

 

For Pork:

• 1 (1-lb) pork tenderloin, trimmed
• 1/4 cup chopped shallots, browned in olive oil
• 1/4 cup walnuts, toasted and chopped
• 2 tbsp chopped fresh thyme
• 1/4 cup fig jam (apricot is a good substitute)
• 2 cloves roasted garlic, crushed (recipe to follow)
• Salt & pepper to taste
• 2 tbsp olive oil

For Potatoes: 

• 1 lb fingerling potatoes, peeled
• Salt & pepper to taste

For Kale:

• 1 bunch of Kale, washed and trimmed
• 1 lemon, zested & juiced
• 1 tbsp olive oil
• salt & pepper to taste

1. Preheat oven to 400 degrees.

2. Slice tenderloin lengthwise and open like a butterfly on a flat surface. Place a piece of plastic wrap over top and pound meat until 1/2" thickness. Spread jam on tenderloin, sprinkle with thyme, shallots, and toasted walnuts. Roll up, lengthwise and secure with butcher's string or toothpicks. Sprinkle generously with salt and pepper, and spread top with roasted garlic. Refrigerate for 20 minutes.
3. Meanwhile, place potatoes in pot, cover with water, and bring to a boil. Cook for 15 minutes until just beginning to soften. Drain, set aside.
4. Spread kale on a baking sheet, drizzle with olive oil, salt and pepper, and lemon zest. Set aside.
5. Heat olive oil in large skillet over med-high heat. Place pork in pan and brown on all sides. Toss drained potatoes in skillet and coat with pan juices. Place skillet in oven and roast for 15-20 minutes, until cooked though. Remove from oven, keep warm and tent with foil. Let rest for 10 minutes.
6. Raise oven temp to 425 place prepared kale in oven for 10-15 minutes until crispy. 
7. Slice tenderloin into 1" pieces and serve with roasted potatoes and kale.