Pork Tenderloin, Parsnip Puree and Kale Recipe
This is great Autumn/Winter recipe to use up the fantastic produce from one of our FAMILY FOOD BOXES which feature seasonal produce.
Serves 4 and takes around 50 minutes to make.
To make this recipe you will need:
500g parsnips, peeled and sliced
150ml whole milk
2 tablespoons unsalted butter
pinch salt
pinch ground black pepper
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
3 cloves garlic, minced
500g pork tenderloin
2 tablespoons extra-virgin olive oil, divided
200g chopped kale
And here’s how to do it…
Preheat your oven to 180C.
Put the parsnips, milk, butter and a small pinch of salt and pepper in a small saucepan. Bring to a simmer, cover and cook until the parsnips are tender, which should take about 15 minutes. Leave to cool for 5 minutes. Transfer the parsnips and cooking liquid to a food processor and blend until smooth. Return the mixture to the pan and cover to keep warm.
Meanwhile, mix the rosemary, thyme and 2 cloves of mashed garlic on a cutting board. Rub pork with 1 tablespoon oil and roll in the herb mixture. Season with a little salt and pepper. Brown the herb encrusted pork on all sides in a large frying pan over a medium-high heat. This should take about 4 minutes total (adjust heat as necessary to avoid burning the garlic). Transfer the pork to the oven pan to the oven. Roast for 12 to 18 minutes until the internal temperature of the pork reaches 62°C. Take the pork out and leave somewhere warm to rest.
While the pork rests, add a little more oil to the drippings in the pan and return to medium-high heat. Add the kale and cook, stirring occasionally, until just wilted, which should take about 5 minutes. Stir in the remaining 1 clove garlic and a little salt and pepper.
Slice the pork and serve with the parsnip puree and kale.
ENJOY XX
