Roasted Pork Tenderloin and Chard/Kale Mashers Recipe

Roasted  Pork Tenderloin and Chard/Kale Mashers Recipe

Tonight I shared this photo of our dinner of Pork Tenderloin and Chard/Kale Mashers on Instagram and I had a few requests for the recipe so here it is.  Let me tell you that my kids LOVED it!!  I hope your family will enjoy it as much as I did.

Roasted Pork Tenderloin and Chard/Kale Mashers

My cousin, a professional chef in Napa, tells me that brining is best.  Always brine pork and chicken because it keeps the moisture in the meat.  If you want your pork to be juicy, you better brine it.  You can be pretty loosey goosey with your brine recipe as long as it has equal parts salt and sugar.  On top of that you want to add a ton of fresh spices.


  • 1/4  cup brown sugar
  • 1/4 cup salt
  • 1 TB whole peppercorns
  • a few sprigs rosemary
  • a bunch of sage
  • a few fresh bay leaves
  • a few sprigs Thyme
  • 1 cup apple juice
  • 4 cups water

Pour all of this into a gallon ziplock bags and shake it up.  Put your pork in and seal it tight.  Put this bag in a tupperware or some other vessel that will prevent it from possibly leaking all over your fridge.  This should sit for at least a few hours, but 12 hours or overnight is best.

Roasted Garlic and Rosemary Pork Tenderloin

  • pork loin (mine was about 1 lb)
  • zest of one lemon
  • 1 sprig of rosemary, chopped
  • 2 garlic cloves, grated
  • 1 tablespoon olive oil
  • 1/2 TB salt
  • 1/2 tsp pepper

Preheat your oven to 375º. Remove the brined pork from the bag and pat dry.  In a small bowl and all other ingredients and mix together.  Foil line a pan and put your pork loin in.  Season the meat with salt and pepper.  Use a rubber scraper to add your mixture to your meat.  Cover and roast for 30 minutes.  Remove the cover and roast for another 10 minutes.  The internal temp should be 160º and juices should run clear.  Let your pork rest, tented, on a cutting board while you prepare your glaze.

Balsamic Glaze

  • Drippings from roast pork loin (could sub for chicken stock)
  • 3/4 cup balsamic vinegar
  • 1 cup apple juice

Mix all these ingredients in a sauce pot on the stove over high heat until it starts to bubble.  Keep it at a high heat for about 5 minutes, stirring so it doesn’t burn.  Turn down to low for another 5 minutes or until it gets a syrupy consistency.  The mixture should be reduced by about 1/2.

Mashed Potatoes with Garlic, Kale, and Chard

I followed this recipe almost exactly but I did 1 more cup of greens and I did 1/2 kale and 1/2 chard.






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