Fresh, flavorful, and weeknight-friendly, these veggie-packed pork bowls are sure to become a household favorite. Pacific Foods® Condensed Cream of Roasted Garlic and Herb Soup instantly adds a rich texture and savory depth to mashed sweet potatoes — and does double duty as an herby, umami sauce for the roasted pork tenderloin and sauteed kale.
Place the sweet potatoes into a 4-quart saucepan and add water to cover. Heat over high heat to a boil. Reduce the heat to medium. Cook for 15 to 18 minutes or until the sweet potatoes are tender. Drain the potatoes in a colander and return to the saucepan. Add 1 can of soup to the sweet potatoes in the saucepan and mash until smooth. Taste and season with additional salt and pepper if desired. Cover and keep warm.
While the potatoes are coming to a boil, preheat the oven to 425°F. Combine the cumin, dried thyme, garlic powder, and 1/4 teaspoon of the black pepper in a small bowl. Rub the pork with the cumin mixture and season with sea salt.
Heat 1 tablespoon of the oil in a 12-inch cast iron skillet over medium-high heat. Add the pork and cook for 8 minutes, until well browned on all sides (to prevent sticking, make sure the skillet and oil are hot before adding the pork). Remove from heat. Stir together Pacific Foods® Organic Low Sodium Free Range Chicken Broth and remaining 1 can of the Pacific Foods® Condensed Cream of Roasted Garlic & Herb Soup in a small bowl. Pour around pork in the skillet. Place the skillet into the oven and bake for 10 to 12 minutes or until a thermometer inserted in thickest portion registers 140°F. Let the pork stand for 5 minutes before slicing, about ½ -¾- inch thick.
While the pork is baking, heat remaining 1 tablespoon oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, for 5 minutes or until lightly browned. Add the kale and remaining 1/4 teaspoon pepper and cook, stirring constantly, for 2 minutes or until kale is wilted. Season with sea salt. Cover and keep warm.
Serve the sweet potatoes in bowls, topped with the sliced pork, sauteed kale. Whisk cream sauce in skillet until smooth, adding additional chicken broth to reach desired consistency if needed. Spoon cream sauce over bowls.
Potatoes can be made and mashed up to 3 days in advance, and kept in airtight containers in the refrigerator.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.