Roasted pork loin with braised kale and pecan aillade
Paleo, Gluten Free, Dairy Free, Soy Free
Garlicky aillade is a sauce from the Languedoc region of France where it’s traditionally made with walnuts. Here, Chef Justine uses pecans instead to make an accompaniment for roast pork. The piment d’ville is a sweet and spicy Basque chile that brings a hint of heat to the kale. Use half the amount called for if you like a milder dish or leave it out completely. But do add any juices that collect in the pan after roasting the pork to the greens. They’re absolutely delicious.
- 1½ ounces pecans
- 1-2 shallots
- 12-14 ounces lacinato kale
- 1 navel orange
- 2 pork loins
- ½ teaspoon smoked paprika
- ¼ cup raisins
- ½ teaspoon piment d’ville-optional
- 1 bunch flat-leaf parsley
- 1-2 cloves garlic
Toast the nuts, prep the vegetables
- On a sheet pan, spread the pecans in an even layer and roast in the oven just until lightly toasted, 5 to 7 minutes. Transfer to a plate and let cool.
- Peel and chop the shallots.
- Wash the kale, strip the leaves from the stems and coarsely chop.
- Zest and juice the orange.
Cook the pork
- Season the pork with salt and pepper and rub with the paprika.
Cook the kale
Make the aillade
- Finely chop the pecans, parsley and garlic.
Nutrition per serving: Calories: 690, Protein: 37 g, Total Fat: 44 g, Monounsaturated Fat: 23.5 g, Polyunsaturated Fat: 7 g, Saturated Fat: 6 g, Cholesterol: 90 mg, Carbohydrates: 41 g, Fiber: 8 g, Added Sugar: 0 g, Sodium: 630 mg