Prep Time: 10 min. • Cook Time: 1 hr. 30 min.
Preheat oven to 350˚F. Trim green stems from carrots and then toss the whole, unpeeled carrots with 1 teaspoon olive oil, ½ teaspoon of kosher salt, and a pinch of ground black pepper. Arrange on a foil-lined, rimmed baking sheet. Season the pork loin with 2 teaspoons of salt and ½ teaspoon of ground black pepper. Set aside for 10 minutes.
Heat a large frying pan over high heat. Once hot, add 2 teaspoons of olive oil and sear the meat, about 4 minutes per side until nicely browned. Remove from heat and set pork, fat side up, on top of carrots. Roast for 25 minutes at 350˚F.
While pork is roasting, crush the potato chips into small crumbs.
Take pork out of the oven. Smear the top of the pork loin with the Boursin cheese, pat the potato chips onto the cheese, then return to the oven to cook for 15- 25 more minutes, totaling to about 20 minutes per pound, until internal temperature of the pork loin reaches 145˚F.
Once the pork reaches 145˚F, remove the pork from the pan and let rest at least 10 minutes before carving. Add the kale to the carrots and give the veggies a stir. Return to oven for 5 minutes while the pork is resting. Slice the roast and serve with the vegetables.
Approximate Nutritional Information (Per serving):
Calories 950, Fat 63g, Sat Fat 22g, Trans Fat 0g, Cholesterol 165mg, Sodium 1920mg, Total Carbohydrate 45g, Fiber 7g, Sugars 8g, Protein 52g
ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Soy-Free, Egg-Free