Boil the smoked pork loin for 20 minutes. Meanwhile, mix mustard and honey into a marinade, 1 part mustard to 2 parts honey. Remove the smoked pork loin from the pot, place it in an ovenproof dish, apply the marinade, and bake it in the oven for 30 minutes at 180 degrees Celsius (356 degrees Fahrenheit) convection. 

Any marinade that drips off during cooking should be collected with a baster and drizzled back over the meat every 10 minutes.

 

Peel the potatoes and boil them in salted water for about 20 minutes. If you poke the potatoes with a sharp knife, they should slide off when you lift the knife.

 

While the meat is in the oven, blanch the finely chopped kale in the water used to boil the smoked pork loin for 3 - 4 minutes.

Rinse the kale under cold water and chop it finely afterward.

Now make a white sauce. Add the kale to the white sauce, and voila, it’s ready to be served.