Pork Tenderloin with Kale Salad

Ingredients

• 1 bunch Tuscan kale, stems removed, sliced into ribbons (about 7 cups)
• 7 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• ¼ cup dried currants
• 1 ounce finely grated pecorino (¼ cup)
• Kosher salt and freshly ground pepper
• 2 sweet potatoes, peeled and cut into ¾-inch pieces
• ½ cup quinoa, well rinsed
• 1 pork tenderloin (about 1 pound), tied

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