Wash and dry all produce. Preheat oven to 425 degrees. Cut sweet potatoes into 1/2-inch rounds. Toss on one half of a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast 12 minutes, flip, then return to oven until golden brown and soft, another 12 minutes.

Prep the remaining ingredients: Remove and discard kale ribs and stems, then coarsely chop leaves. Mince garlic. Core apple, then cut into 1/2-inch slices. Halve, peel, and finely chop 1/2 cup onion.

Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork on all sides with salt and pepper. Add to pan, and cook until browned all around, 2-3 minutes per side. Transfer to other half of baking sheet (with sweet potatoes), and continue baking until cooked to desired doneness, about 10 minutes.

Heat a drizzle of olive oil in same pan over medium-high heat. Add onions and toss until softened, 4-5 minutes. Add garlic and toss until fragrant, about 30 seconds. Add kale and toss until wilted and tender, 3-4 minutes. Season with salt and pepper. Remove from pan, and cover to keep warm.

Add apples to same pan over medium heat along with white wine vinegar, 1 TBSP Dijon, and 1 tsp honey. Toss until apples are soft and sauce has thickened, 4-5 minutes. Season with salt and pepper. TIP: If sauce gets too thick before apples are tender, add a splash of water.

Plate: Thinly slice pork, and serve on a bed of sweet potatoes and kale. Top with apple pan sauce, sprinkle with walnuts, and enjoy!