Combine parsnips, milk, butter and 1/4 teaspoon each salt and pepper in a small saucepan.
Bring to a simmer, cover and cook until the parsnips are tender, about 15 minutes.
Let cool for 5 minutes.
Photo: Photography / Greg DuPree, Styling / Ali Ramee / Christine Keely
Transfer the parsnips and cooking liquid to a food processor and process until smooth.
Return the mixture to the pan and cover to keep warm.
Meanwhile, combine rosemary, thyme and 2 cloves garlic on a cutting board.
Rub pork with 1 tablespoon oil and roll in the herb mixture.
Sprinkle with 1/4 teaspoon each salt and pepper.
Heat a large ovenproof skillet over medium-high heat and add the pork.
Transfer the pan to the oven.
Roast until the internal temperature of the pork registers 145F, 12 to 18 minutes.
Transfer the pork to a clean cutting board and let rest for 5 minutes.
Add kale and cook, stirring occasionally, until just wilted, about 5 minutes.
Stir in the remaining 1 clove garlic and 1/4 teaspoon each salt and pepper.
Slice the pork and serve with the parsnip puree and kale.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
