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

Pork with bacon-braised escarole and charred grapes

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

2 Servings, 600 Calories/Serving

25 Minutes

Something wonderful happens when escarole hits the braising pot. The sturdy leaves turn silken and soft and the bitter taste gets slightly sweeter while still retaining its punch. Here the greens stand up to the smoky flavor of the bacon and keep the sweetness of the grapes from taking over the dish.

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 pork loins
1 teaspoon pork seasoning (smoked paprika - garlic powder)
1 cup red grapes
1½ ounces applewood smoked bacon
2 shallots
2 garlic cloves
10 ounces escarole
1 tablespoon sherry vinegar

Nutrition per serving

Calories 600, Total Fat 32g (41% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 140mg (47% DV), Sodium 980mg (43% DV), Total Carb. 31g (11% DV), Fiber 6g (21% DV), Protein 50g

Instructions

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

Wash produce before use

Cook the pork

Preheat the oven to 200°F.

Rub the pork with the pork seasoning and season with salt.

In a frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Cook the pork until browned but still slightly pink in the center, 4 to 5 minutes on each side. Transfer to a sheet pan and keep warm in the oven.

Prep the grapes, bacon, and vegetables

Remove the stems from the grapes.
Cut the bacon into 1-inch pieces.
Peel the shallots and thinly slice.
Thinly slice the garlic.

Cook the grapes

Add the grapes to the same pan used to sear the pork and cook, stirring occasionally, until blistered and slightly soft, 3 to 5 minutes.
Transfer the grapes to the sheet pan with the pork to keep warm while you prepare the escarole.

Braise the escarole

Into the same pan, over medium heat, add the bacon and cook, stirring occasionally, until its fat has rendered and the bacon begins to crisp, 2 to 3 minutes. Add the shallots and garlic, and cook until just soft, 2 to 3 minutes. Stir in the escarole and vinegar. Cook, stirring occasionally, until the escarole wilts, 3 to 5 minutes. Season to taste with salt and pepper.

Serve

Transfer the pork and the escarole-bacon mixture to individual plates. Top with the grapes and any juices left in the sheet pan, and serve.

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