ROSEMARY MUSHROOM PORK TENDERLOIN WITH WHITE BEANS + KALE

Serves 4

Our tenderloin comes marinated in salt, rosemary, mushroom, garlic, chopped onion, and parsley. Sear it, roast it, and let the beans soak up everything left in the pan. One skillet, about 45 minutes.

1 Wise Ox Rosemary Mushroom Pork Tenderloin
3 tbsp olive oil, divided, plus more for finishing
2 tbsp butter
2 garlic cloves, thinly sliced
Pinch of chili flake
½ cup dry white wine
2 cans (15 oz) cannellini beans, drained and rinsed
1½ cups chicken stock
1 bunch lacinato kale, stems removed, torn
½ lemon
Salt and black pepper
Parmigiano-Reggiano, for serving
Flaky salt
Crusty bread, for serving

Take the pork out of the fridge 20 minutes before cooking. Heat the oven to 400°F.

Scrape the marinade off the pork and set it aside. Pat the pork dry.

In a large oven-safe skillet over medium-high heat, warm 2 tbsp oil. Sear the pork until browned on all sides, about 8 minutes total. Move the skillet to the oven and roast 10–12 minutes, until the pork reaches 140°F inside.

Move the pork to a cutting board and rest 10 minutes. It will climb to 145°F.

Put the skillet back over medium heat. The handle will be hot. Add the butter, the last tbsp oil, and the marinade you set aside. Cook until the onion softens and the mushrooms brown, 3–4 minutes. Add the sliced garlic and chili flake and cook 1 minute.

Pour in the wine and scrape up the browned bits. Reduce by half.

Add the beans and stock. Simmer 8–10 minutes, until the liquid thickens slightly. Mash a few beans against the pan with a spoon to make it creamy.

Stir in the kale and cook until wilted and tender, 3–4 minutes. Squeeze in the lemon. Season with salt and pepper.

Slice the pork into 1" medallions. Lay them over the beans in the skillet, or spoon the beans into shallow bowls and top with pork. Finish with a drizzle of olive oil, grated Parmesan, and flaky salt.

Serve with: Crusty bread for the broth.

Pour: A Chianti or a Côtes du Rhône.