Pork loin with sautéed apples and roasted sweet potato

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

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

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.

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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.
  • 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 40, Total Fat 23g (29% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 680mg (30% DV), Total Carb. 61g (22% DV), Fiber 10g (36% DV)

Instructions

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

Wash produce before use

1

Cook the sweet potatoes

Heat the oven to 400°F.
  • Cut the sweet potatoes into 1/2-inch-thick slices
In a mixing bowl, toss the sweet potatoes with 1 tablespoon oil, salt, and pepper. On a sheet pan, spread the sweet potatoes onto a sheet pan in an even layer and roast until well browned and cooked through, turning once halfway through the cooking time, 20 to 25 minutes. While the potatoes cook, prep the remaining ingredients.

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

In a frying pan over medium-high heat warm 1 to 2 teaspoons oil until hot but not smoking. Add the pork and cook until well browned and barely pink in the middle, 3 to 4 minutes per side. Transfer the pork to a plate to rest.

4

Cook the apples and onion

In the same pan used to brown the pork, warm 1 tablespoon oil or butter (if using) until hot but not smoking. Add the onions, season with salt, and cook, stirring occasionally, until the onions are starting to soften and caramelize, 2 to 3 minutes. Add the apples and rosemary and cook, stirring occasionally, until the apples begin to soften, 3 to 4 minutes.
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

Transfer the apple-onion mixture to individual plates. Top with the pork lions and serve with the sweet potatoes on the side.