Provence Roasted Pork Loin, Rosemary Garlic Mashed Potatoes & Crusted Kale

A Comfort Food Creation by Mindi Jentes. 
prov-pork-loin-mjentes
Provence Roasted Pork Loin

3lbs. boneless pork loin (fresh, not frozen)
2 Tbsp. dried provencial herbs
1 tsp. culinary lavender
2 tsp. sea salt

Place loin in a large stone roasting pan. Sprinkle with salt and herbs. Cover with foil and roast at 300F for 2 ½ hours. Remove foil, set oven to broil at 450 for 15 minutes or until nicely browned. Roasted loin should be very tender and easily come apart. Removed from oven, trim fat and separate into 4-6” pieces.

Rosemary Garlic Mashed Potatoes

4 large white potatoes, washed and chunked (skin on for added nutrients and color)
1 tsp salt
½ cup milk or cream
1/3 cup melted butter
2 minced garlic toes
½ tsp. salt
1 tsp fresh rosemary finely chopped

Place potatoes in a large soup pot with enough water to just cover the potatoes. Add salt and bring water to boil. Boil until potatoes are tender (about 10 minutes). Drain water off potatoes. In large mixer bowl, combine potatoes, milk, butter, garlic, ½ tsp. salt, and rosemary. Mix until desired texture.

Crusted Kale

4 cups fresh kale leaves
¼ tsp salt
2 Tbsp. Olive Oil
Feta Cheese Crumbles

Combine kale, salt and oil. Spread evenly on a baking sheet. Roast in oven at 350F until tender and crispy (about 15 minutes). About ½ way done, gently toss the kale to ensure even roasting. Reserve feta cheese for garnish.

To serve:
Place 1 cup of mashed potatoes in center of plate. Place a nice piece (about ½ cup) of roasted pork loin on top of the potatoes. Sprinkle crusted kale and a few feta cheese crumbles. Pairs nicely with a chilled California Chardonnay or a German Riesling.