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

Pork with plum-fennel salad

Gluten-Free Friendly, Soy-Free, Paleo, Protein Plus

2 Servings, 650 Calories/Serving

35 Minutes

Fennel has a mild licorice flavor that Chef Justine likes with the red plums in this salad for pork chops and roast sweet potatoes. Her French-inspired pan sauce uses the caramelly drippings from the pork. For a strictly paleo version, skip the butter.

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.

1 pound sweet potatoes
Two 6-ounce pork loin chops
1 fennel bulb
½ pound red plums
1 lemon
1 to 2 shallots
Fresh thyme
2 tablespoons unsalted butter (optional)

Nutrition per serving

Calories 650, Total Fat 31g (40% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 830mg (36% DV), Total Carb. 45g (16% DV), Fiber 5g (18% DV), Protein 36g
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

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

Wash produce before use

Roast the sweet potatoes

Heat oven to 400°F.

Trim the ends from the sweet potatoes; cut into ½-inch-thick, half-moons.

On a sheet pan, drizzle the potatoes with oil, season with salt and pepper, and roast until browned and tender, 18 to 20 minutes. While they cook, prepare the rest of the meal.

Cook the pork

Pat the pork dry with a paper towel; season generously with salt and pepper.

In a pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the pork and cook until well browned but slightly pink inside, 4 to 5 minutes per side, depending on thickness. Transfer to a plate to rest, reserving the pan with its drippings for the sauce. While the pork cooks, make the salad.

Make the salad

Cut the fennel stalks from the bulb; thinly slice the bulb.
Cut the plums into ¼-inch-thick wedges.
Zest and juice the lemon.

In a bowl, combine the fennel slices with the plums, lemon zest, and 1 tablespoon lemon juice. Drizzle with olive oil, season to taste with salt and pepper, and toss to coat.

Make the sauce

Peel and finely chop the shallot.

To the pan used to cook the pork, add the shallot and thyme sprigs. Season with salt and cook over medium-high heat, stirring occasionally, until the shallots are soft, 2 to 3 minutes. Whisk in ¼ cup wine or water and cook, scraping up any browned bits on the bottom of the pan, until the liquid is reduced slightly, 2 to 3 minutes. Remove from the heat and whisk in the butter, if using.

Serve

Transfer the pork and sweet potatoes to individual plates and drizzle with the pan sauce. Serve with the plum-fennel salad alongside.

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