Southern French–style pork with garlicky pecan aillade and braised kale

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

Southern French–style pork with garlicky pecan aillade and braised kale

Customer Favorite

Southern French–style pork with garlicky pecan aillade and braised kale

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, Protein Plus

2 Servings, 700 Calories/Serving

30–45 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 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
Chef's Tip

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.

Nutrition per serving

Calories 700, Total Fat 46g (59% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 310mg (13% DV), Total Carb. 43g (16% DV), Fiber 11g (39% DV), Total Sugars 17g (Incl. 0g Added Sugars, 0% DV), Protein 40g
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, Sesame.

Instructions

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

Wash produce before use

1

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. Add the pork and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. 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.

2

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.
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 starting 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 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.

3

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 1½ tablespoons [3 TBL] oil. Season to taste with salt and pepper.

Serve

Transfer the pork and kale to individual plates. Top the pork with the aillade and serve.
Kids Can!
  • 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. — Sunbasket customer Sherry A.

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