Add Tuscan Butter to a room temperature sizzle platter. Add kale. Using tongs, toss to coat the kale with butter, then season with S&P Mix.
Add pork to the sizzle platter.
Place sizzle platter into a 500°F oven for 3-4 minutes until pork is heated through to the desired internal temperature. Medium (150°F - 155°F) is recommended.
Warm chicken broth and Butternut Puree in a sauce pot or sauté pan over medium high heat. Taste and adjust seasoning as needed, then spoon onto the center of a warm entree plate.
Using tongs, place kale in the center on top of the butternut.
Shingle the pork in the center of the kale as shown in the photo. Pour any residual butter and juices over the pork and kale.
Add Kung Pao Sauce to the sizzle platter and return to the range top on high heat, allowing the sauce to reduce to a glaze that will coat the back of a spoon. Spoon sauce over the pork as shown in the photo.
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