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Garlic-Herb Roast Pork Tenderloin with Parsnip Puree & Kale
Ingredients
  • 1 pound parsnips, peeled and sliced
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • ¾ teaspoon salt, divided
  • ¾ teaspoon ground white pepper, divided
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 3 cloves garlic, minced, divided
  • 1 pound pork tenderloin
  • 2 tablespoons extra-virgin olive oil, divided
  • 10 cups chopped kale
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