Market Hall Foods Blog - Porchetta-Style Pork Tenderloin with Roasted Potatoes & Tuscan Kale

Ingredients

• 1 1/2 pounds baby potatoes, halved
• 6 tablespoons extra virgin olive oil
• 1 1/2 teaspoon sea salt
• 3/4 teaspoon freshly ground Black Tellicherry Peppercorns
• 6 garlic cloves, finely chopped
• 1 tablespoon fresh rosemary leaves, finely chopped
• 1 teaspoon fresh sage leaves, finely chopped
• Zest of one lemon
• 1 tablespoon Wild Fennel Pollen , plus more for garnishing
• One 1 1/2-pound pork tenderloin
• 3 1/2 ounces Pancetta, thinly sliced (about 10-12 slices)
• 1 large bunch Tuscan kale (also known as Dinosaur Kale or Lacinato Kale), stems removed