January 3, 2013

Apple-Stuffed Pork with Kale and Potato Wedges

I've been combing the Internet looking for an electronic version of this recipe to cut and paste on my blog. I really have gotten into the habit of not typing out entire recipes, especially ones that have precise or long instructions. Luckily, I finally found an e-copy so I can complete my post! Some would call it laziness, but I say it's efficiency.

This one was a dinner we had right before Christmas and it was delish. The flavors were fairly straight forward and simple, but the combination really worked. We (my family) all deemed it tasty; including the kids who are naturally suspicious of leafy greens. I love a meal with meat, veggies, and carb all rolled into one dish!

I got this recipe from the October 2012 issue of Clean Eating magazine, and it did not disappoint.

Apple-Stuffed Pork with Kale and Potato Wedges
From: Clean Eating magazine, Oct. 2012

olive oil
3/4 pound of Pork Tenderloin
1 large onion
1 lb kale
1 large apple
1 lb white potatoes
1tsp mustard powder
kitchen twine

Slice onion and the apple super thin- set aside. Then remove the kale from the large middle stem. Chop up the kale into smallish pieces (or tear it into pieces). Put ingredients aside and butterfly the pork lion. (Don't cut all the way through the tenderloin.)

Wash the potatoes really well and then cut them into wedges.

Note: If you leave the kale on the stem it will turn your entire dish into a really bitter mess.

Preheat the oven to 350. Put 1 tablespoon of oil into a frying pan and heat it on medium high heat. Throw the thinly sliced onion in there and stir until they become caramelized. Remove onions, add additional oil and throw in the kale and stir until it crackles and softens (about 5-10 mins).

Put potato wedges into a bowl and toss with 1-2 tsps of oil and 1tsp of dried mustard. Once done coating the wedges, put them in the oven timed for 30 minutes. Be sure to turn halfway through cooking.

Spread half of the onions and kale on the center of your butterflied pork loin. Top with thinly sliced apples. Close pork tenderloin like a book around the filling and tie it with kitchen twine. Place another tablespoon of oil in same frying pan and brown tied, stuffed tenderloin on all sides.

Once the pork loin is browned on all sides, take it out of the pan and cut it in half. Lower the heat to a simmer, put the two halves of pork loin back into the pan and put the rest of the thinly sliced apple wedges over top. Cover and let cook until the pork is cooked through. It should be opaque (about 20 minutes depending on the thickness of your loin.) Once the pork loin is almost done, throw the remaining caramelized onions on top and heat until warmed through. Slice and serve roast with remaining kale and potato wedges.

NOTE: I had to throw mine in the oven until it cooked through. Browning on the stove top didn't finish my roast. My roast was larger than 1 lb., so it took more to get it finished. I think the additional cooking time was about 15-20 minutes in the oven.

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