Pork Tenderloin With Kale Salad

1 bunch Tuscan kale, stems removed, sliced into ribbons (about 7 cups)

7 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

¼ cup dried currants

1 ounce finely grated pecorino (¼ cup)

Kosher salt and freshly ground pepper

2 sweet potatoes, peeled and cut into ¾-inch pieces

½ cup quinoa, well rinsed

1 pork tenderloin (about 1 pound), tied

Preheat oven to 400°F.
In a large bowl, toss kale with 4 tablespoons oil, lemon juice, currants, and pecorino; season with salt and pepper and set aside.
On a rimmed baking sheet, drizzle sweet potatoes with 2 tablespoons oil; season with salt and pepper and toss to coat.
Roast, flipping once, until potatoes are tender, about 25 minutes.
In a pot, bring quinoa, ¾ cup water, and a pinch of salt to a boil.
Reduce heat, cover, and simmer until tender, 15 minutes.
Let stand 5 minutes. Fluff quinoa with a fork; transfer to a plate to cool.
Heat remaining 1 tablespoon oil in a 10-inch ovenproof skillet (preferably cast iron) over medium-high.
Generously season pork with salt and pepper; sear, turning occasionally, until golden, about 8 minutes.
Transfer to oven and roast until a thermometer reads 145°F, 8 to 10 minutes.
Transfer pork to a cutting board; let stand 10 minutes before slicing.
Stir potatoes and quinoa into kale salad and serve with pork.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🥦Healthy Meal

Season🍂Fall

DifficultyMedium ⏰ 45m