1Smithfield Roasted Garlic & Cracked Black Pepper Pork Tenderloin
2shallotsthinly sliced
4cupsmixed kale salad
½red Pepperseeded and chopped
½yellow pepper seeded and chopped
¼red onionchopped
3beetssliced
Handful of cherry tomatoeschopped
Instructions
Preheat oven to 425 degrees F.
Toss the baby potatoes in 2 teas olive oil.
Season with salt and pepper and arrange in a single layer on a baking sheet.
Bake for 10 minutes.
Meanwhile, cook the bacon until crispy.
Remove from the pan to paper towels to drain. Reserve the drippings.
In the same pan, add the remaining olive oil to the pan and sear the pork loin a minute or two on all sides.
Carefully transfer the pork loin to the baking sheet with the potatoes, add the sliced shallots and return to the oven and cook 10 to 12 minutes longer until pork temps at 145.
While the pork rests, smash the potatoes with a large spatula.
Toss the kale salad in the bacon dripping.
Arrange onto a serving platter with the chopped peppers, onions, beets and tomatoes. Place the potatoes and pork atop and serve family style.