Ingredients

• 2 Tbsp. butter

• 1 lb. parsnips

• 2 Pink Lady Apples peeled, cored and roughly chopped

• ¾ teaspoon salt, divided

• ¾ teaspoon ground white pepper, divided

• 1 tablespoon finely chopped fresh rosemary

• 1 tablespoon finely chopped fresh thyme

• 3 cloves garlic, minced, divided

• 1 pound pork tenderloin

• 2 tablespoons extra-virgin olive oil, divided

• 8 cups chopped chard

Instructions

1. Preheat oven to 425°F.

2. Add 2 tablespoons of the butter to a saucepan over medium-high heat and the apple chunks and cook until slightly golden. Stir in the parsnips, season with salt and pepper, to taste, and cook until caramelized. Once brown on all sides cover with water. Simmer until soft or fork tender. Puree mixture and cooking liquid in a food processor until smooth. Taste for seasoning and adjust, if necessary. 

3. Meanwhile, combine thyme, rosemary and 2 cloves garlic on a cutting board. Rub pork with 1 tablespoon oil and roll in the herb mixture. Sprinkle with 1/4 teaspoon each salt and pepper. Heat a large ovenproof skillet over medium-high heat and add the pork. Cook until browned on all sides, about 4 minutes total (adjust heat as necessary to avoid burning the garlic). Transfer the pan to the oven. Roast until the internal temperature of the pork registers 145°F, 12 to 18 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes.

4. While the pork rests, add the remaining 1 tablespoon oil to the drippings in the pan (remember, the handle will be hot) and return to medium-high heat. Add chard and cook, stirring occasionally, until just wilted, about 5 minutes. Stir in the remaining 1 clove garlic and 1/4 teaspoon each salt and pepper.

5. Slice the pork and serve with the parsnip puree and kale.