FRENCH ROAST PORK AND POTA­TOES WITH KALE

Best Health - - EATS -

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.

IN­GRE­DI­ENTS

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

METHOD

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

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