FRENCH ROAST PORK AND POTATOES WITH KALE
MAKES: SERVINGS PREP TIME: MINUTES COOK TIME: MINUTES This is a simplified roast dinner — all in one pan you get the meat, potatoes and vegetables. Fingerling potatoes have a lovely sweet nuttiness, but can be substituted with any small potatoes.
1 ½ lbs (750 g) pork tenderloin 3 tbsp (45 mL) canola oil, divided 1 tsp (5 mL) mustard powder
1 tsp (5 mL) herbes de Provence (or dry thyme)
½ tsp (2 mL) salt, divided
1½ lbs (650 g) fingerling potatoes, cut in half lengthwise
6 large leaves black or curly kale
1. Preheat the oven to 425°F (220°C).
Line a large baking sheet with parchment or foil. If using foil, spray the foil with cooking spray.
2. Dry pork with paper towels then place on prepared sheet. Stir 1 tbsp (15 mL) of the canola oil with mustard, herbes de Provence and ¼ tsp (1 mL) of the salt in a small bowl. Spread all over pork. Season with fresh pepper.
3. Toss potatoes with 1 tbsp (15 mL) of remaining oil and 1/8 tsp (0.5 mL) remaining salt in a large bowl. Place on prepared sheet around pork.
Try to place potatoes cut side down. Bake 25-30 minutes, stirring potatoes halfway, or until potatoes are tender and pork is cooked.
4. Trim out and discard thick centre rib of kale leaves. Tear each leaf into large pieces and toss with remaining 1 tbsp
(15 mL) oil and remaining 1/8 tsp (0.5 mL) salt in a large bowl. Scatter over baking sheet. Bake another 5 to 7 minutes or until kale wilts.
PER SERVING: 403 calories, 44 g protein, 15 g fat (2 g saturated fat),
24 g carbohydrates, 5 g fibre, 90 mg cholesterol, 777 mg sodium b