1 Head of garlic, cut in half 1 Onion, cut into 6 wedges 3 Large Yukon gold potatoes, halved lengthwise 2 Thyme sprigs 1 teaspoon Fennel seed, crushed Kosher salt, to taste Black pepper, to taste 2 tablespoons Olive oil 1.5-2 pounds Pork tenderloin, trimmed of excess fat 5 Bacon slices 1/2 Bunch of kale leaves, torn 2 tablespoons Apple cider vinegar 2 Rosemary sprigs
Preheat the oven to 400 degrees F.
Remove the pork loin and the bacon from the fridge 30 minutes before roasting.
Place the garlic, onion, potatoes, thyme, rosemary and fennel seed into the bottom of a 9-by-13-inch casserole dish. Drizzle with the olive oil and season with salt and pepper to taste.
Place the pork loin on a cutting board and season with just a little salt and lots of cracked black pepper. Wrap the pork in bacon. Trim any excess off the last piece of bacon and place the pork loin into the pan, on top of the potatoes. Place into the oven and roast for 30-40 minutes until the internal temperature reads 145 degrees F. Remove the pork from the pan and place on a cutting board to rest. While the pork rests, stir the kale into the potatoes and add in the apple cider vinegar. Remove the rosemary and the thyme stems and discard. Place the potatoes and greens onto a platter.
Slice the pork and serve with the potatoes and greens.
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