
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pork loin with sautéed apples and roasted sweet potato
Soy-Free, Gluten-Free, Paleo, Dairy-Free
2 Servings, 600 Calories/Serving
35 Minutes
Pork and apples complement each other in a way that can’t be improved on. It’s one of our favorite wintertime food combinations. An off-dry Riesling is perhaps the only thing that could make this any better.
In your bag
- 3/4 pound Japanese sweet potato
- 2 pork loins
- 1 red onion
- 2 apples
- 2 sprigs fresh rosemary
- 2 sprigs flat leaf parsley
- 1 tablespoon apple cider vinegar
- 1 cup chicken stock
- 2 pork loins
- 1 red onion
- 2 apples
- 2 sprigs fresh rosemary
- 2 sprigs flat leaf parsley
- 1 tablespoon apple cider vinegar
- 1 cup chicken stock
Nutrition per serving
Calories 600, Protein: 40 g, Fiber: 10 g, Total Fat: 23 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 4.5 g, Cholesterol: 110 mg, Sodium: 680 mg, Carbohydrates: 61 g, Added Sugar: 0 g.
Instructions
Wash produce before use
1
Cook the sweet potatoes
- Cut the sweet potatoes into 1/2-inch-thick slices
2
Prep the pork, onions and apples
- Season the pork with salt and pepper.
- Cut the onions into thin slices.
- Cut the apples into ½-inch-thick dice.
- Strip the rosemary leaves from their stems.
- Coarsely chop the parsley leaves.
3
Cook the pork
4
Cook the apples and onion
Add the vinegar and chicken stock to the pan. Bring the liquid to a boil, reduce the heat to medium and return the pork to the pan until is just heated through and the liquid has reduced by about half.
Serve