In order to bring you the best organic produce, some ingredients may differ from those depicted.
Languedoc-style pork with pecan aillade and braised kale
Paleo, Soy-Free, Dairy-Free, Carb-Conscious, Gluten-Free, Mediterranean
2 Servings, 710 Calories/Serving
Garlicky aillade makes the perfect accompaniment for roast pork in this paleo and gluten-free meal, which provides 100 percent of your daily recommended vitamin C and heart-healthy niacin.
In your bag
- 2 boneless pork loin chops (about 6 ounces each)
- ½ teaspoon sweet smoked paprika
- 1 organic red onion
- 1 organic Valencia or other orange
- ¼ cup raisins
- ½ teaspoon piment d’Espelette (optional)
- ½ pound organic shredded kale
- ½ cup pecans
- 1 or 2 cloves organic peeled fresh garlic
- 4 or 5 sprigs organic fresh flat-leaf parsley
To save time, you can make the aillade in a food processor. Combine the unchopped pecans, garlic, parsley leaves, orange zest, and 1½ tablespoons [3 TBL] oil in the bowl of the processor and pulse until a coarse paste forms. Season to taste with salt and pepper.
Calories: 710, Protein: 49g (98% DV), Fiber: 10g (40% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 23g, Polyunsaturated Fat: 8g, Saturated Fat: 5g (25% DV), Cholesterol: 105mg (35% DV), Sodium: 170mg (7% DV), Carbohydrates: 33g (11% DV), Total Sugars: 31g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (pecan)
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.
Wash produce before use
Prep and cook the pork
- Pat the pork dry with a paper towel. Season generously with salt and pepper and rub all over with the paprika.
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.
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.
- Measure the onion.
- Juice the orange.
- Press the garlic (if you have a press)
- Strip the parsley leaves.
- Stir the aillade.
The pecan aillade was divine and the sweet raisins were a great contrast to the spicy kale. — Sun Basket customer Sherry A.