Phantom Pork Tenderloin
with Apple Eyeballs, Kale, and Beheaded Sweet Potatoes
We thought the combination of pork and apples was impossible to beat... until our chefs added sweet potatoes. This autumnal dynamic duo just became a triple threat, and we can’t wait for you to try it.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Granny Smith Apple
(Contains Tree Nuts)
White Wine Vinegar
Not included in your delivery
Wash and dry all produce. Preheat oven to 425 degrees. Cut sweet potatoes into ½-inch rounds. Toss on one half of a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast 12 minutes, flip, then return to oven until golden brown and soft, another 12 minutes.
Prep the remaining ingredients: Remove and discard kale ribs and stems, then coarsely chop leaves. Mince garlic. Core apple, then cut into ½-inch slices. Halve, peel, and finely chop ½ cup onion.
Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork on all sides with salt and pepper. Add to pan, and cook until browned all around, 2-3 minutes per side. Transfer to other half of baking sheet (with sweet potatoes), and continue baking until cooked to desired doneness, about 10 minutes.
Heat a drizzle of olive oil in same pan over medium-high heat. Add onions and toss until softened, 4-5 minutes. Add garlic and toss until fragrant, about 30 seconds. Add kale and toss until wilted and tender, 3-4 minutes. Season with salt and pepper. Remove from pan, and cover to keep warm.
Add apples to same pan over medium heat along with white wine vinegar, 1 TBSP Dijon, and 1 tsp honey. Toss until apples are soft and sauce has thickened, 4-5 minutes. Season with salt and pepper. TIP: If sauce gets too thick before apples are tender, add a splash of water.
Plate: Thinly slice pork, and serve on a bed of sweet potatoes and kale. Top with apple pan sauce, sprinkle with walnuts, and enjoy!