Pan-Seared Pork Loin with Sautéed Root Vegetables and Kale
Tender pan-seared pork loin served with a flavorful medley of quick-sautéed potatoes, carrots, and parsnips, complemented by nutrient-rich kale. A warming and satisfying winter meal.
Ingredients
- Carrot75 g
- Garlic1 clove
- Olive Oil17.5 ml
- Salt1 pinch
- Black Pepper1 pinch
- Pork Loin210 g
- Potato150 g
- Parsnip50 g
- Kale75 g
- Rosemary0.5 tsp
Instructions
- 1Step 1
Pat pork loin dry and season generously with salt, black pepper, and rosemary.
- 2Step 2
Peel and dice potatoes, carrots, and parsnips into small, uniform pieces (about 1/2 inch cubes) for quick cooking. Mince garlic.
- 3Step 3
Heat half of the olive oil in a large skillet or frying pan over medium-high heat.
- 4Step 4
Add pork loin and sear for 3-4 minutes per side, until golden brown. Reduce heat to medium-low and continue cooking for 5-7 minutes, or until cooked through (internal temperature 63°C/145°F). Remove pork from pan and let rest.
- 5Step 5
Add remaining olive oil to the same pan. Add diced root vegetables and minced garlic. Sauté for 5-7 minutes, stirring occasionally, until tender-crisp and slightly browned.
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