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1 pound parsnips, peeled and sliced
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1 cup whole milk
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2 tablespoons unsalted butter
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¾ teaspoon salt, divided
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¾ teaspoon ground white pepper, divided
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1 tablespoon finely chopped fresh rosemary
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1 tablespoon finely chopped fresh thyme
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3 cloves garlic, minced, divided
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1 pound pork tenderloin
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2 tablespoons extra-virgin olive oil, divided
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10 cups chopped kale
Garlic Herb Roast Pork Tenderloin with Parsnip Puree & Kale
Here we blitz parsnips with milk and butter for a flavorful alternative to mashed potatoes to go with the pork and greens.
Nutrition Information
164
Calories
27g
Carbohydrates
25g
Protein
716mg
Potassium
5g
Fiber
8g
Sugar
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