Roast pork with pears, kale, and shallot-maple jam

Paleo, Gluten Free, Dairy-Free, Soy-Free

2 Servings, 590 Calories/Serving

30 – 40 Minutes

Blade steaks, taken from the shoulder, are one of the most flavorful cuts of pork. But what really sends this dish over the top is the sweet and savory shallot-maple jam. Seasoned with our custom blend of apple cider vinegar and Vermont maple syrup, it caramelizes slowly on the stove while you prepare the rest of the meal. It can scorch, so keep the heat very low, and consider setting a timer as a reminder to stir it every 5 minutes or so while it cooks.


  • 3 to 4 shallots
  • Fresh thyme
  • Maple syrup blend (maple syrup - apple cider vinegar)
  • Two 6-ounce pork blade steaks
  • 2 d’Anjou pears
  • 1 bunch kale



Make the shallot-maple jam

Heat the oven to 350°F.
  • Peel and thinly slice the shallots.
  • Strip the thyme leaves from the stems.
In a small pot over medium heat, warm 1 tablespoon butter or oil until hot but not smoking. Add the shallots and season with salt. Cook until browned and starting to caramelize, 4 to 6 minutes. Reduce the heat to low, then add the thyme, maple syrup blend, and ¼ cup water. Cook, stirring often to prevent scorching, until most of the liquid is evaporated and the shallots are a rich brown and the consistency of jam, 25 to 30 minutes.
While the jam cooks, prepare the pork.


Cook the pork

  • Pat the pork dry with a paper towel; season generously with salt and pepper.
Lightly oil a sheet pan. In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the pork and cook until browned but not yet cooked through, 2 to 3 minutes per side. Transfer the pork to the sheet pan and finish cooking in the oven until cooked but still barely pink in the middle, 10 to 12 minutes.
While the pork roasts, prepare the pears and kale.


Prep and cook the pears and kale

  • Cut the pears into quarters and remove the core; cut the quarters into ½-inch pieces.
  • Strip the kale leaves from the stems; coarsely chop the leaves and rinse them but do not pat dry.
In the same pan used for the pork, add 1 teaspoon oil if the pan seems dry; warm over medium heat. Add the pears and cook, stirring to scrape up any browned bits from the bottom of the pan, until browned and just tender, 6 to 8 minutes. Stir in the kale and cook until wilted, 2 to 3 minutes. Season with salt and remove from the heat.



Transfer the pork to individual plates. Spoon the pears and kale alongside and serve with the maple-shallot jam.

Nutrition per serving: Calories: 590, Protein: 35 g, Total Fat: 31 g, Monounsaturated Fat: 16 g, Polyunsaturated Fat: 3 g, Saturated Fat: 5 g, Cholesterol: 90 mg, Carbohydrates: 47 g, Fiber: 5 g, Added Sugar (Maple Syrup): 6 g, Sodium: 400 mg

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