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Seared pork and stone fruit salad with harissa-spiced sweet potato

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

Great for Entertaining

Seared pork and stone fruit salad with harissa-spiced sweet potato

Gluten-Free, Paleo, Family-Friendly, Lean & Clean, Diabetes-Friendly, Soy-Free, Dairy-Free

2 Servings, 470 Calories/Serving

25 – 40 Minutes

Juicy pork paired with peak-season peach 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 organic sweet potato
  • 1 or 2 organic shallots
  • ½ teaspoon harissa powder (optional)
  • 2 pork blade steaks (about 6 ounces each)
  • 1 organic peach or other stone fruit
  • 2 or 3 organic radishes (about 2 ounces total)
  • 4 or 5 sprigs organic fresh mint
  • 1 tablespoon balsamic vinegar
  • 2 ounces organic baby arugula or other leafy greens

Chef's Tip

Size matters! When roasting the sweet potato and shallots, use a sheet pan large enough to spread the vegetables 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; a darker metal pan will speed the browning, so give the potatoes an extra stir or two while they roast.

Ingredient IQ

An Italian invention, balsamic is a dark, sweet-tart vinegar made from pressed grape must—the same stuff that’s used to produce wine. As with wine, the aging process affects the vinegar’s acidity, pungency, and viscosity. Young balsamic vinegar, like ours, is more tart and fluid. Further character and complexity are gained through an aging process of resting the vinegar in successively smaller wooden barrels, sometimes for as long as 25 years. The longer it rests, the more moisture evaporates, concentrating the liquid and its flavors.

Nutrition per serving

Calories: 470, Protein: 22g (44% DV), Fiber: 5g (20% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 60mg (20% DV), Sodium: 135mg (6% DV), Carbohydrates: 30g (10% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).

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.

Instructions

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

Wash produce before use

1

Prep and roast the sweet potato and shallots

Heat the oven to 400°F.
  • 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 the shallots and cut them crosswise into ¼-inch-thick slices. Separate the slices into rings.
On a sheet pan, drizzle the sweet potato and shallots with 1 to 2 tablespoons oil; season generously with salt and pepper and as much harissa powder as you like and toss to coat. Spread in an even layer and roast, turning once halfway through, until the potato is tender and lightly browned and the shallots start to caramelize, 20 to 25 minutes.
While the potato and shallots roast, prepare the pork.

2

Prep and cook the pork

  • Pat the pork dry with a paper towel. Cut the pork crosswise into ½-inch-thick slices; season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the pork and cook, stirring occasionally, until browned and cooked through, 3 to 4 minutes. Transfer to a plate. Add more oil between batches if needed.
While the pork cooks, prepare the remaining ingredients.

3

Prep the remaining ingredients; make the salad

  • Cut the peach in half and remove the pit; cut the fruit into ¼-inch-thick wedges.
  • Trim the ends from the radishes; cut the radishes in half, then cut the halves into thin half-moons.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a large bowl, stir together the balsamic vinegar and 1 to 2 tablespoons oil; season to taste with salt and pepper. Add the sweet potato and shallots, peach, radishes, arugula, and mint and toss to coat. Season to taste with salt and pepper.

4

Serve

Transfer the salad to individual bowls, top with the pork, and serve.

Kids Can!

  • Separate the shallots into rings.
  • Season the sweet potato and shallots.
  • Strip the mint leaves.
  • Stir the balsamic vinegar and oil.

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