
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pork tenderloin with fig agrodolce and caraway cabbage
Paleo, Dairy-Free, Diabetes-Friendly, Gluten-Free, Soy-Free, Lean & Clean, Mediterranean
2 Servings, 570 Calories/Serving
25–40 Minutes
With figs in the sweet-sour sauce and apples in the cabbage, this paleo and gluten-free dish proves that pork with fruit is the winning combo for fall.
In your bag
- Pork options:
- 1 pork tenderloin (about 1 pound)
- 2 boneless pork loin chops (about 6 ounces each)
- 1 wedge organic Savoy or other cabbage (about 7 ounces)
- 1 organic Granny Smith or other apple
- ½ teaspoon caraway seeds
- 1 ounce dried Black Mission figs
- 1 or 2 organic shallots
- ¼ cup balsamic vinegar
- 1 teaspoon arrowroot powder
Nutrition per serving
Calories: 570, Protein: 47g (94% DV), Fiber: 7g (28% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 4g, Saturated Fat: 5g (25% DV), Cholesterol: 120mg (40% DV), Sodium: 135mg (6% DV), Carbohydrates: 33g (11% DV), Total Sugars: 23g, Added Sugars: 0g (0% 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.
Instructions
Wash produce before use
1
Prep and cook the pork
Heat the oven to 400°F.
- Pat the pork dry with a paper towel. Season generously with salt and pepper.
While the pork cooks and rests, prepare the caraway cabbage.
For the pork loin chops:
- Pat the pork dry with a paper towel. Season generously with salt and pepper.
While the pork cooks and rests, prepare the caraway cabbage.
2
Prep and cook the caraway cabbage
- Cut away any core from the cabbage; cut the cabbage into 1-inch-thick slices.
- Cut the apple lengthwise into quarters and cut away the core; cut each quarter lengthwise into 1-inch-thick slices, then crosswise into 1-inch cubes.
While the cabbage and apple cook, prepare the fig agrodolce.
3
Prep and cook the fig agrodolce
- Trim the stems from the figs; coarsely chop the figs.
- Peel and thinly slice the shallots.
- In a small bowl, using a whisk, mix together the figs, balsamic vinegar, arrowroot powder, 2 tablespoons [¼ cup] water, and 1 teaspoon [2 tsp] oil.
Serve
Kids Can!
- Time the pork.
- Measure the water and oil for the fig agrodolce.
- Whisk the fig-balsamic mixture.