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Pork with plum-fennel salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pork with plum-fennel salad

Paleo, Gluten-Free, Soy-Free

2 Servings, 650 Calories/Serving

35 Minutes

Fennel has a mild licorice flavor that Chef Justine likes with the red plums in this salad for pork chops and roast sweet potatoes. Her French-inspired pan sauce uses the caramelly drippings from the pork. For a strictly paleo version, skip the butter.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 1 pound sweet potatoes
  • Two 6-ounce pork loin chops
  • 1 fennel bulb
  • ½ pound red plums
  • 1 lemon
  • 1 to 2 shallots
  • Fresh thyme
  • 2 tablespoons unsalted butter (optional)

Nutrition per serving

Calories: 650, Protein: 36 g, Fiber: 5 g, Total Fat: 31 g, Monounsaturated Fat: 22 g, Polyunsaturated Fat: 3 g, Saturated Fat: 4 g, Cholesterol: 80 mg, Sodium: 830 mg, Carbohydrates: 45 g, Added Sugar: 5 g.
Contains: Milk

Instructions

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

Wash produce before use

1

Roast the sweet potatoes

Heat oven to 400°F.
  • Trim the ends from the sweet potatoes; cut into ½-inch-thick, half-moons.
On a sheet pan, drizzle the potatoes with oil, season with salt and pepper, and roast until browned and tender, 18 to 20 minutes. While they cook, prepare the rest of the meal.

2

Cook the pork

  • Pat the pork dry with a paper towel; season generously with salt and pepper.
In a pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the pork and cook until well browned but slightly pink inside, 4 to 5 minutes per side, depending on thickness. Transfer to a plate to rest, reserving the pan with its drippings for the sauce. While the pork cooks, make the salad.

3

Make the salad

  • Cut the fennel stalks from the bulb; thinly slice the bulb.
  • Cut the plums into ¼-inch-thick wedges.
  • Zest and juice the lemon.
In a bowl, combine the fennel slices with the plums, lemon zest, and 1 tablespoon lemon juice. Drizzle with olive oil, season to taste with salt and pepper, and toss to coat.

4

Make the sauce

  • Peel and finely chop the shallot.
To the pan used to cook the pork, add the shallot and thyme sprigs. Season with salt and cook over medium-high heat, stirring occasionally, until the shallots are soft, 2 to 3 minutes. Whisk in ¼ cup wine or water and cook, scraping up any browned bits on the bottom of the pan, until the liquid is reduced slightly, 2 to 3 minutes. Remove from the heat and whisk in the butter, if using.

5

Serve

Transfer the pork and sweet potatoes to individual plates and drizzle with the pan sauce. Serve with the plum-fennel salad alongside.

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