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

Maple-balsamic-glazed pork with rosemary roasted potatoes

Gluten-Free Friendly, Dairy-Free, Soy-Free, <600 Calories, Protein Plus

2 Servings, 580 Calories/Serving

35 Minutes

The sweet and spicy balsamic glaze in this dish makes a beautiful match for the pork and tames the assertive flavor of the rapini. Be sure to reserve the cooking juices that collect on the plate as the pork rests and add some to the pan glaze to boost the meaty flavor.

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.

12 ounces new potatoes
2 sprigs fresh rosemary
12 ounces rapini
Two 6-ounce pork loins
¼ cup balsamic-maple glaze (balsamic vinegar-maple syrup-whole grain mustard)

Nutrition per serving

Calories 580, Total Fat 23g (29% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 580mg (25% DV), Total Carb. 46g (17% DV), Fiber 4g (14% DV), Protein 47g

Instructions

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

Wash produce before use

Roast the potatoes and rapini

Heat the oven to 425ºF.

Scrub the potatoes, then cut them into quarters.
Strip the rosemary leaves from their stems and coarsely chop the leaves. Discard the stems.
In a bowl, toss the rapini with 1 to 2 teaspoons oil and season with salt.

In another bowl, toss the potatoes with 1 to 2 teaspoons oil and the rosemary. Season with salt and pepper, and spread on a sheet pan. Cook until just beginning to soften, 10 to 12 minutes. Push the potatoes to one end of the pan and spread the rapini on the other end. Continue cooking until the vegetables are tender and browned, 12 to 15 minutes longer. While the potatoes and rapini cook, prepare the pork.

Cook the pork

Season the pork with salt and pepper.

In a pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the pork and cook, turning once, until browned and still slightly pink in the center, 4 to 5 minutes on each side. Transfer the pork to a plate to rest.

Make the glaze

In the same pan used to cook the pork, over medium-high heat, add ¼ cup water and the balsamic glaze and cook, scraping the bottom of the pan to release any browned bits, until the sauce thickens and the liquid has reduced by almost half, 1 to 2 minutes.

Serve

Transfer the pork, potatoes, and rapini to individual plates. Pour the glaze over the pork and serve.

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