Ingredients:
1-2 pork tenderloins
2 sweet onions
3 medium carrots
1 fennel bulb
1 cup chopped kale
1 honey crisp apple
2 sweet potatoes
1 1/2 cups water
2 T salt
1 T pepper
3 sprigs rosemary
3 sprigs thyme
Parsley to garnish
Gravy:
Pan juices
3 T flour
2t salt
1t pepper
Directions:
- Preheat oven to 375F
- large dice onions and peeled sweet potatoes
- Peel and oblique cut carrots
- Cut off top and bottom of fennel bulb, remove outer layers and large dice
- Chop kale
- Trim pork loins if needed
- In a large baking dish, add sweet potatoes and fennel. Then add the pork loins. Pour carrots,
kale and onion on top of pork loin while adding your thyme and rosemary - Season with salt and pepper
- Pour in water in the baking dish and cover with foil
- Bake for 45 minutes or until internal temperature reaches 160F
- When dish is removed from oven, remove pork loin and let sit for 10 minutes while you
remove vegetables and strain pan for the liquid - In a small sauce pot, add pan juices, flour and seasoning
- Make sure to add flour a little bit at a time while whisking vigorously to assure there are no
clumps - Once gravy coats the back of a spoon and leaves a clean finger streak, pour into gravy boat
and set aside - Begin to slice the tenderloin
- Slice tenderloin, and plate in the middle of a platter, surround it with the vegetables and
garnish with chopped parsley and serve with gravy
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