Pork blade steaks with roasted sweet potatoes and red-pepper salsa

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

Pork blade steaks with roasted sweet potatoes and red-pepper salsa

Pork blade steaks with roasted sweet potatoes and red-pepper salsa

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

2 Servings, 600 Calories/Serving

30 Minutes

Cut from the shoulder, pork blade steaks tend to be well-marbled. They’re loaded with flavor and cook up moist and tender.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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 Japanese sweet potatoes
  • ½ cup roasted red peppers
  • ½ cup pitted castelvetrano & kalamata olives
  • Fresh oregano
  • Fresh flat-leaf parsley
  • 2 pork blade steaks
  • 1 teaspoon sweet paprika
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon butter (optional)

Nutrition per serving

Calories 600, Total Fat 32g (41% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 950mg (41% DV), Total Carb. 42g (15% DV), Fiber 7g (25% DV), Protein 33g

Instructions

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

Wash produce before use

1

Prep the vegetables; roast the potatoes

Heat the oven to 400ºF.
  • Scrub the potatoes; cut in half lengthwise and then into ½-inch half moons.
  • Dice the roasted peppers.
  • Coarsely chop the olives. Tear the mint leaves into rough pieces.
Pick the leaves from the oregano and parsley and coarsely chop the leaves. On a sheet pan, spread the potatoes into an even layer, drizzle with oil, and season with salt and pepper. Roast the potatoes in the hot oven, stirring occasionally, until tender, 16 to 18 minutes. While the potatoes roast, prepare the salsa and the pork.

2

Make the salsa

In a small bowl, combine the roasted peppers, olives, oregano, and parsley with 1 to 2 teaspoons oil, stirring until well combined. Season with salt and pepper.

3

Cook the pork

  • Season the pork with the paprika, salt, and pepper.
In a frying pan over medium heat, warm 1 teaspoon oil until hot but not smoking. Add the pork and cook until the meat is browned and cooked through, 4 to 5 minutes on each side. Transfer the pork to a plate and let rest.

4

Make the pan sauce

Add the vinegar to the hot pan cook over high heat, stirring with a wooden spoon to scrape up any browned bits from the bottom of the pan, until the vinegar reduces to a thick syrup, about 1 minute. Turn off the heat and stir in the butter, if using.

Serve

Slice the pork and transfer to individual plates. Spoon some of the pan sauce over the meat and serve with the potatoes and salsa, and serve.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.