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Photo: Photography / Greg DuPree, Styling / Ali Ramee / Christine Keely
Active Time:40 minsTotal Time:50 minsServings:4Jump to Nutrition Facts
Active Time:40 minsTotal Time:50 minsServings:4
Active Time:40 mins
Active Time:
40 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundparsnips, peeled and sliced1cupwhole milk2tablespoonsunsalted butter¾teaspoonsalt, divided¾teaspoonground white pepper, divided1tablespoonfinely chopped fresh rosemary1tablespoonfinely chopped fresh thyme3clovesgarlic, minced, divided1poundpork tenderloin2tablespoonsextra-virgin olive oil, divided10cupschopped kale
Cook Mode(Keep screen awake)
Ingredients
1poundparsnips, peeled and sliced
1cupwhole milk
2tablespoonsunsalted butter
¾teaspoonsalt, divided
¾teaspoonground white pepper, divided
1tablespoonfinely chopped fresh rosemary
1tablespoonfinely chopped fresh thyme
3clovesgarlic, minced, divided
1poundpork tenderloin
2tablespoonsextra-virgin olive oil, divided
10cupschopped kale
DirectionsPreheat 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.Originally appeared: EatingWell Magazine, January/February 2022
Directions
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.
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.
Originally appeared: EatingWell Magazine, January/February 2022
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Nutrition Facts(per serving)402Calories19gFat29gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
