Roasted Pork with Kale

Ingredients

• Pork loin 1 x 800g piece
• Kale 1 x 300g bag
• Garlic cloves 3
• Shallots 2
• Fresh rosemary sprigs 2
• Fresh thyme sprigs 3
• Olive oil 3 tbsp
• Salt 1 tsp
• Black pepper 1/2 tsp

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Pat the pork loin dry with kitchen paper. Score the skin if it has any, or rub the fat cap with salt and pepper.
3. Peel and quarter the shallots. Crush the garlic cloves.
4. Place the pork loin in a roasting tin. Scatter the shallots, garlic cloves, rosemary, and thyme around the pork.
5. Drizzle 2 tbsp of olive oil over the pork and vegetables. Season generously with salt and black pepper.
6. Roast for 40-50 minutes, or until the pork is cooked through and golden. Baste the pork with the pan juices halfway through cooking.
7. While the pork is roasting, roughly chop the kale and toss it in a bowl with the remaining 1 tbsp of olive oil, a pinch of salt and pepper. Add the kale to the roasting tin for the last 15-20 minutes of cooking, or until wilted and tender.
8. Once cooked, remove the pork from the tin and let it rest on a board, loosely covered with foil, for 10 minutes before carving.
9. Serve the sliced pork with the roasted shallots, garlic, and kale.