Glazed Pork Tenderloin with Skillet Parsnips and Kale

Ingredients

• 650 g pork tenderloin, trimmed and cut into thick medallions
• 500 g parsnips, peeled and sliced into rounds
• 150 g curly kale, stems removed, leaves roughly chopped
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp fresh thyme leaves
• 1 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• ¾ tsp fine sea salt
• 3 tbsp water

Method

1. Toss parsnip rounds with 1 tablespoon of olive oil, rosemary, and half of the sea salt in a large skillet over medium heat.
2. Add 3 tablespoons of water, cover tightly, and cook until the parsnips are fork-tender and lightly golden.10 min timer
3. Add chopped kale to the pan with the parsnips, stirring until the leaves are tender and wilted, about 3 minutes, then transfer everything to a warm serving platter.3 min timer
4. Season pork medallions with thyme and the remaining salt. Warm the remaining 1 tablespoon of olive oil in the same skillet over medium-high heat.
5. Sear the pork medallions, turning occasionally, until golden-brown and cooked to an internal temperature of 145°F (63°C).8 min timer
6. Pour apple cider vinegar and pure maple syrup into the pan with the pork, swirling for 1 minute to coat the medallions in a light pan glaze.1 min timer
7. Remove pork from heat and let rest for 3 minutes before serving over the parsnips and kale.3 min timer