Pork Loin with Garlic Root Vegetables and Greens (Amy)

Ingredients

• Carrots

  Raw

  ½ cup chopped or 64g

• Turnips

  Raw

  ½ cup, cubes or 65g

• Parsnips

  Raw

  ½ cup slices or 67g

• Collards

  Raw

  2 cup, chopped or 72g

• Garlic

  Raw

  3 clove or 9g

• Thyme

  Fresh

  1 tsp or 0.8g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Pork tenderloin

  Fresh, loin, separable lean and fat, cooked, roasted

  8 oz or 227g

• Bacon

  Pork, cured, cooked, pan-fried

  4 strip cooked or 32g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 350 degrees F. Heat an ovenproof skillet over medium heat. Add the olive oil and garlic and cook for 1 minute. Add the collards and the root vegetables and stir. Add the pork and 1/2 cup water to the pan and season with thyme, salt and pepper. Cover and bake for 30 minutes, until pork is cooked through and vegetables are tender. Top with the crumbled bacon before serving.