Sheet Pan Roasted Pork & Sweet Potatoes

with Creamy Kale

50 MIN

4 Servings

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From the Test Kitchen

For hands-off cooking, we’re roasting spice-rubbed pork and sweet potato wedges on the same sheet pan in this recipe. Sautéed kale coated with creamy goat cheese makes for a sophisticated side.

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Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

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1 Prepare the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down, around the edges of the sheet pan.

2 Roast the pork & sweet potatoes:

Pat the pork dry with paper towels. Place in a bowl and drizzle with olive oil. Season on all sides with salt, pepper, and the spice blend. Rub the seasonings onto the pork. Transfer to the center of the sheet pan of seasoned sweet potatoes. Roast 33 to 35 minutes, or until the sweet potatoes are tender when pierced with a fork and the pork is cooked through. (An instant-read thermometer inserted into the pork should register 145°F.) Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes.

3 Prepare the remaining ingredients:

While the pork and sweet potatoes roast, peel and roughly chop the garlic. Remove and discard the stems of the kale; roughly chop the leaves.

4 Cook & dress the kale:

Once the pork and sweet potatoes have roasted about 25 minutes, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the chopped kale and 1/3 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Loosely cover the pan with aluminum foil and cook, stirring occasionally, 5 to 6 minutes, or until the kale is wilted and the water has cooked off. Transfer to a large bowl; add the cheese (crumbling before adding). Stir until thoroughly combined and the cheese is melted; season with salt and pepper to taste. Cover with aluminum foil to keep warm. Rinse and wipe out the pan.

5 Make the pan sauce:

While the pork rests, in the same pan, combine the demi-glace, vinegar, and 1/4 cup of water; season with salt and pepper. Heat to boiling on medium-high. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Turn off the heat and stir in the butter until melted. Season with salt and pepper to taste.

6 Slice the pork & serve your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted sweet potatoes and dressed kale. Top the pork with the pan sauce. Enjoy!