Garlic-Herb Roast Pork Tenderloin with Parsnip Puree & Kale

Didn't have parsnips so subbed equal amount of organic carrots. Delicious! I felt I needed to season heavily. The pork cooked too quickly so was dry and the seasoning was lost with the dry-ness. I felt the kale was not cooking properly so I added a bit of water and stirred up the bits on the pan surface. I bet a wine or vermouth might be good too otherwise I feel it would need a lot of butter and salt to make it tasty. I would tinker around with parsnip and kale recipes but not bother with pork.