Languedoc-style pork with pecan aillade and braised greens
Paleo, Mediterranean, Gluten-Free, Soy-Free, Dairy-Free
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.
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
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.
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.