Blackberry Farm's honeycomb-glazed pork loin with kale and onions

Ingredients

FOR THE KALE
3 teaspoons olive oil, divided
1 bunch kale (about 3⁄4 pounds), rinsed and cut into
1-inch-wide ribbons
1 yellow onion, halved diagonally and sliced
Salt

Directions

Add oil to pan. Swirl pan to coat bottom with oil, then add pork and sear on all sides until golden brown, about 6 minutes. Transfer pork to a large plate. Pour off all fat in pan and place pan back over medium heat. Add honeycomb and mash it with the back of a wooden spoon until well crushed. Stir in water and vinegar, then add browned pork loin. Scrape bottom of pan and spoon honeycomb mixture over pork to baste. Continue basting until all honeycomb is used (about 1 minute). Place pan in oven and roast for 15 minutes, basting pork every 5 minutes so it can form a dark brown crust.

While pork is cooking, begin preparing kale and onions. Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. When hot, add onion. Sauté until soft, about 5 minutes. Add kale to skillet by the handful, stirring continuously as you go. When all of the kale has been added, cover skillet and let steamcook for 3 minutes. Remove cover and cook kale, stirring often, for 3 minutes or until crisp-tender. Drizzle kale with remaining 2 teaspoons olive oil and season with salt to taste.

When pork has finished cooking, remove from oven and let sit for 5 minutes. Transfer to a cutting board and slice thinly. Serve with crusty pan bits and juices, along with kale.

The Farmstead at Blackberry Farm
1471 West Millers Cove Road
Walland, Tennessee 37886
(865) 984-8166
www.blackberryfarm.com