In order to bring you the best organic produce, some ingredients may differ from those depicted.

Almond-crusted pork with sautéed mustard greens and pears

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 700 Calories/Serving

30–40 Minutes

We love the sweet-tangy combination of honey mustard with pork. For this easy feast, we custom-made the honey mustard. Then we created a side dish to match, cooking peppery mustard greens with honey-sweet pears.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

Two 6-ounce boneless pork loins
1 pasture-raised organic egg
½ cup sliced almonds
¼ cup flaxseed meal
Pork seasoning blend (granulated garlic - sweet smoked paprika)
Sunbasket honey mustard (honey - whole grain mustard - coconut vinegar - coconut aminos)
1 d’Anjou pear
¾ pound mustard greens
1 lemon

Nutrition per serving

Calories: 700, Protein: 40 g, Total Fat: 43 g, Monounsaturated Fat: 21.5 g, Polyunsaturated Fat: 5.5 g, Saturated Fat: 6 g, Cholesterol: 170 mg, Carbohydrates: 40 g, Fiber: 11 g, Added Sugar (Honey): 8 g, Sodium: 760 mg

Contains: eggs, tree nuts

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the pork

Heat the oven to 375ºF.

Pat the pork loins dry with a paper towel and season lightly with salt and pepper.

In a shallow bowl, beat the egg until blended. In another shallow bowl, combine the sliced almonds, flaxseed meal, pork seasoning blend, and ¼ teaspoon salt; stir to blend, then spread in an even layer. Dip the pork into the egg, then dredge them in the almond mixture, pressing to adhere.

Cook the pork

Line a sheet pan with a roasting rack.

In a pan over medium heat, warm 1 to 2 tablespoons of oil until hot but not smoking. Add the pork and cook until lightly browned but not yet cooked through, 2 to 3 minutes per side.
Transfer the pork to the prepared sheet pan. Roast in the oven until cooked through, 10 to 12 minutes. While the pork roasts, prepare the honey mustard and the greens and pears.

Prep the honey mustard; cook the mustard greens and pears

In a small bowl, season the honey mustard to taste with salt and pepper, if needed.
Cut the pear in half, remove the core, and cut the fruit into ¼-inch wedges.
Remove any coarse stems from the mustard green leaves; coarsely chop the leaves.
Zest the lemon, then cut the lemon into wedges.

In the same pan used for the pork, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the pear and cook, turning once or twice, until lightly browned and just starting to soften, 3 to 5 minutes. Add the mustard greens, season to taste with salt and pepper, and cook until the greens are wilted, 3 to 5 minutes. Remove from the heat and stir in the lemon zest.

Serve

Transfer the pork to individual plates. Spoon the honey mustard on top, and the mustard greens and pears on the side. Serve with the lemon wedges.

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