In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pork with caramelized onion and rosemary-roasted root vegetables
Mediterranean, Gluten-Free, Paleo, Soy-Free
2 Servings, 570 Calories/Serving
Tender pork, hearty root vegetables, and onion slices all develop deep flavor when they meet a hot pan in this paleo meal that’s great for entertaining.
In your bag
- 1 or 2 sweet potatoes (about 10 ounces total)
- 5 ounces turnips
- 3 or 4 carrots (about ½ pound total) (see Market Watch note)
- 2 sprigs fresh rosemary
- 2 tablespoons honey
- 2 boneless pork loin chops (about 6 ounces each)
- 1 yellow onion
- 1 or 2 cloves peeled fresh garlic
- 4 sprigs fresh thyme
- 2 tablespoons unsalted butter (optional)
To deepen the flavor of the pan sauce even more, in Step 4, swap in red wine for the water.
Honey was used as a sweetener in European cookery long before cane sugar was widely available. It tastes sweeter than sugar, which means that less is typically needed in most recipes. Because it’s hydrophilic, or attracts water, it’s an excellent ingredient for baking; cakes made with honey often stay moist longer.
Because organic whole carrots can be in short supply in winter, you may receive baby or shredded carrots in your bag instead. They cook up just as deliciously. For baby carrots, just cut them into ¼-inch-thick slices. For shredded, skip the prep and roasting and cook on the stovetop in a small frying pan over medium-high heat with 1 to 2 tablespoons oil until just tender, 1 to 2 minutes.
Calories: 570, Protein: 38g (76% DV), Fiber: 11g (44% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3g (15% DV), Cholesterol: 90mg (30% DV), Sodium: 280mg (12% DV), Carbohydrates: 73g (24% DV), Total Sugars: 34g, Added Sugars: (Honey): 17g (34% 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.
Wash produce before use
Prep the root vegetables
- Scrub or peel the sweet potatoes and turnips and trim the ends; cut the potatoes and turnips in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ¼-inch-thick slices.
- Strip the rosemary leaves from the stems; finely chop enough leaves to measure 1 teaspoon [2 tsp].
Roast the root vegetables
While the vegetables roast, prepare the pork.
Brown the pork
- Pat the pork dry with a paper towel; season with salt and pepper.
While the pork cooks, prepare the onion, garlic, and thyme.
Caramelize the onion; finish the pork
- Peel and thinly slice enough onion to measure 1 cup [2 cups].
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- Strip enough thyme leaves from the stems to measure ½ teaspoon [1 tsp].
- Measure the rosemary.
- Toss the root vegetables with honey, oil, and seasonings.
- Spread the vegetables on the sheet pan.
- Measure the onion and garlic.
- Strip the thyme leaves.