This dish boasts juicy pork loin roasted in white wine with kale and potatoes for a complete meal.
Roasted Pork Loin with Kale & Potatoes
2015-10-06 22:12:48
Makes 6 to 8 servings
Ingredients
- 1 tablespoon canola oil
- 2 teaspoons lemon pepper seasoning
- 2 teaspoons dried Italian seasoning
- 1 (3-to 4-pound) pork loin, trimmed
- 1 cup dry white wine
- 2 cups chicken broth
- 3 pounds Yukon gold potatoes, quartered
- ½ (16-ounce) bag chopped fresh kale
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- Preheat oven to 400°.
- In a large cast-iron pot, heat oil over medium-high heat.
- In a small bowl, stir together lemon pepper and Italian seasoning; rub all over pork. Cook pork for 4 minutes per side or until browned.
- Add wine, and cook for 3 minutes. Stir in broth and all remaining ingredients.
- Transfer pot to oven, and bake for 45 minutes or until a meat thermometer inserted in thickest portion of pork registers 145°.
- Let pork stand for 10 minutes before slicing.
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