Roast pork with pears, kale, and shallot-maple jam
Paleo, Gluten Free, Dairy-Free, Soy-Free
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
- Peel and thinly slice the shallots.
- Strip the thyme leaves from the stems.
While the jam cooks, prepare the pork.
Cook the pork
- Pat the pork dry with a paper towel; season generously with salt and pepper.
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.
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