Grilled pork with roasted sweet potatoes and nectarine-watercress salad

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

Grilled pork with roasted sweet potatoes and nectarine-watercress salad

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

2 Servings, 710 Calories/Serving

25 – 35 Minutes

Juicy pork chops paired with peak-season nectarines and mint add up to a delightful and summery paleo dinner.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 sweet potato
  • 1 red onion
  • ½ teaspoon harissa powder (optional)
  • 2 boneless pork loin chops (about 6 ounces each)
  • 2 nectarines
  • 2 or 3 red radishes
  • ¼ pound watercress
  • 3 or 4 sprigs fresh mint
  • 1½  tablespoons vinaigrette base (honey - balsamic vinegar)

Chef's Tip

Size matters! When roasting the sweet potatoes, use a sheet pan large enough to spread the half-moons out in a single layer to help ensure they cook evenly (we recommend one about 18 by 13 inches). Use a stainless-steel pan if you have one; darker metal will brown the potatoes faster, so give them an extra stir or two while they roast.

Nutrition per serving

Protein: 45g (90% DV), Fiber: 8g (32% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 24g, Polyunsaturated Fat: 3.5g, Saturated Fat: 5g (25% DV), Cholesterol: 105mg (35% DV), Sodium: 460mg (19% DV), Carbohydrates: 55g (18% DV), Total Sugars: 25g, Added Sugars (Honey): 5g (10% DV).


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

Wash produce before use


Prep and roast the sweet potato and onion

Heat the oven to 450ºF.
  • Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Peel and cut the red onion into ¼-inch-thick slices. Separate the slices into rings.
On a sheet pan, toss the sweet potato and onion with 1 tablespoon oil and as much harissa powder as you like. Season with salt and pepper. Spread in an even layer and roast, stirring occasionally, until the potato is tender and lightly browned and the onion is starting to caramelize, 20 to 25 minutes.
While the potato and onion roast, prepare the pork.


Cook the pork

  • Pat the pork dry with a paper towel; season with salt and pepper.
In a large grill pan or frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the pork and cook until well browned but still faintly pink within, 4 to 5 minutes per side for medium-rare. Transfer to a plate to rest for 5 minutes.
While the pork cooks and rests, prepare the nectarine-watercress salad.


Make the nectarine-watercress salad

  • Cut the nectarines in half and remove the pits; cut the fruit into ¼-inch-thick wedges.
  • Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
  • Trim the root ends and any coarse stems from the watercress.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a large bowl, stir together the vinaigrette base and 2 tablespoons oil; season to taste with salt and pepper. Add the nectarines, radishes, watercress, and mint and toss to coat. Season to taste with salt and pepper.



Transfer the sweet potato, onion, and pork to individual plates. Serve the nectarine-watercress salad on the side.

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