Languedoc-style pork with pecan aillade and braised greens

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

Great for Entertaining

Languedoc-style pork with pecan aillade and braised greens

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

2 Servings, 690 Calories/Serving

30 – 45 Minutes

Garlicky aillade makes the perfect accompaniment for roast pork in this paleo and gluten-free meal, paired with greens braised with (optional) mildly spicy piment d’Espelette.

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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.
  • 2 boneless pork loin chops (about 6 ounces each)
  • ½ teaspoon sweet smoked paprika
  • 1 red onion
  • 1 orange
  • ½ pound kale
  • ¼ cup raisins
  • ½ teaspoon piment d’Espelette (optional)
  • 1½ ounces pecans
  • 1 or 2 cloves peeled fresh garlic
  • 3 or 4 sprigs fresh flat-leaf parsley

Chef's Tip

To save a bit of time, you can make the aillade in a food processor. Combine the unchopped pecans, garlic, parsley, orange zest, and 1 to 2 tablespoons [2 to 3 TBL] oil in the bowl of the processor and pulse until a coarse paste forms. Season to taste with salt and pepper.

Nutrition per serving

Calories: 690, Protein: 48g (96% DV), Fiber: 10g (40% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 7g, Saturated Fat: 4.5g (23% DV), Cholesterol: 105mg (35% DV), Sodium: 170mg (7% DV), Carbohydrates: 32g (11% DV), Total Sugars: 30g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts

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.


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

Wash produce before use


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 and rub all over with the paprika.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the pork and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Add more oil between batches if needed. Transfer the pork to a sheet pan (do not clean the frying pan). Roast in the oven, turning once, until browned but still faintly pink within, 12 to 15 minutes.
While the pork cooks, prepare the kale.


Prep and cook the kale

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Zest and juice the orange, keeping the zest and juice separate. Set aside the zest for the aillade.
  • Strip the kale leaves from the stems; coarsely chop the leaves.
In the same frying pan used for the pork, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until soft and beginning to caramelize, 3 to 4 minutes. Stir in the orange juice, raisins, and as much piment d’Espelette as you like. Working in batches if needed, add the kale and cook, stirring occasionally, until the kale is just wilted, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.
While the kale cooks, prepare the aillade.


Make the aillade

  • Finely chop the pecans.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Strip the parsley leaves from the stems; finely chop the leaves.
In a small bowl, stir together the pecans, garlic, parsley, orange zest, and 1 to 2 tablespoons [2 to 3 TBL] oil. Season to taste with salt and pepper.



Transfer the pork and kale to individual plates. Top the pork with the aillade and serve.

Kids Can!

  • Measure the onion.
  • Juice the orange.
  • Strip the kale leaves and coarsely tear the leaves.
  • Strip the parsley leaves.
  • Stir together the aillade.

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