Recipe: Pork Tenderloin with Roasted New Potatoes and Kale Salad

Order of operations: Pull your pork out of the fridge, get the spuds working, make the salad and cook the tenderloin last. 

Pork Tenderloin

  • One 1lb Pork Tenderloin

  • Salt

  • Leftover bacon grease (or butter or canola oil) 

Let your tenderloin rest on the counter for 30 minutes before cooking.

Preheat oven to 425.

Heat a dollop of bacon grease in cast iron pan on medium high. 

Salt the tenderloin all over and brown on all sides (about 2 minutes per side). You want a nice, brown sear, so don’t futz with the meat too much while it is in the pan. 

When all sides are browned, move the pan to the oven. Cook the tenderloin until it reaches 140 degrees. This should take 8-12 minutes, depending on how big the tenderloin is. Remove the tenderloin from the oven and let rest for 5 minutes. Your meat will continue cooking a bit after it comes out of the oven. When you slice it, it should be brownish gray at the edges and pink in the middle. 

Spuds

  • New potatoes
  • Olive or canola oil
  • Salt

Preheat oven to 425. 

Cube potatoes. Toss in oil, spread on pan, sprinkle generously with salt. Roast for 30 minutes, or until puffy on top and crispy on the bottom side. 

Kale Salad

  • Lacinato Kale
  • Beets or Peaches
  • Snow peas
  • Feta
  • Kosher or Maldon salt
  • Easy Balsamic Dressing (equal parts olive oil + balsamic vinegar, 1tsp Dijon mustard, 1 tsp sugar. Make it in a mason jar and shake, shake, shake to emulsify)

Stack leaves of lacinato kale on top of one another. Roll the leaves like a wad of bills. Slice the roll thinly to create ribbons. Season with a pinch of salt and dress the salad with your hands, massaging the kale as you incorporate the dressing. Thinly slice beets or peaches and snow peas. Add beets or peaches, peas and feta to your salad.