Pork with caramelized onion and rosemary-roasted root vegetables
Gluten-Free, Soy-Free, Paleo, Mediterranean
30 – 45 Minutes
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.