Seared pork with blueberry-apricot sauce and sautéed greens

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

20-Minute Meal

Seared pork with blueberry-apricot sauce and sautéed greens

Dairy-Free, Paleo, Soy-Free, Diabetes-Friendly, Gluten-Free

2 Servings, 400 Calories/Serving

20 Minutes

This paleo and gluten-free dinner delivers restaurant-grade deliciousness, while requiring just one pan and 20 minutes in the kitchen.

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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.
  • 1 or 2 cloves organic peeled fresh garlic
  • ¾ pound organic mustard greens or other leafy greens
  • 2 pork blade steaks (about 6 ounces each)
  • 1 ounce dried apricots
  • 6 ounces organic blueberries or other berries
  • ½ teaspoon dried rosemary
  • 2 teaspoons honey
  • 1 teaspoon sherry vinegar

Ingredient IQ

Honey was used as a sweetener in European cookery long before cane sugar was widely available. It tastes sweeter than sugar, which means that less is typically needed in most recipes. Because it’s hydrophilic, or attracts water, it’s an excellent ingredient for baking; cakes made with honey often stay moist longer.

Nutrition per serving

Calories: 400, Protein: 24g (48% DV), Fiber: 8g (32% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2g, Saturated Fat: 3.5g (18% DV), Cholesterol: 60mg (20% DV), Sodium: 105mg (4% DV), Carbohydrates: 32g (11% DV), Total Sugars: 17g, Added Sugars: (honey): 6g (12% DV).

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 the vegetables and pork

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Remove any coarse stems from the mustard greens; coarsely chop the greens.
  • Pat the pork dry with a paper towel. Cut the pork crosswise into ½-inch-thick slices; season with salt and pepper.


Cook the greens and pork

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the garlic and cook until fragrant, about 1 minute. Working in batches if needed, add the mustard greens, season with salt and pepper, and cook, stirring occasionally, until starting to wilt, 2 to 3 minutes. Transfer to a plate.
Working in batches if needed, add the pork and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Add more oil between batches if needed. Pour off all but 1 to 2 tablespoons oil from the pan.
While the greens and pork cook, prepare the sauce ingredients.


Make the blueberry-apricot sauce; finish the pork

  • Thinly slice the dried apricots.
  • Measure ½ cup [1 cup] blueberries; save the rest for another use.
  • Finely chop the dried rosemary.
In the same pan used for the greens and pork, add the apricots and half the blueberries and cook over medium-high heat until starting to soften, 1 to 2 minutes. Stir in the rosemary, honey, sherry vinegar, and ½ cup [1 cup] water and bring to a boil. Reduce to a simmer, add the pork and any accumulated juices, and cook until the pork is cooked through and the sauce has thickened slightly, 2 to 3 minutes. Remove from the heat and stir in the remaining blueberries. Season to taste with salt and pepper.


Transfer the pork and mustard greens to individual plates. Spoon the blueberry-apricot sauce over the pork and serve.

Kids Can!

  • Press the garlic (if you have a press).
  • Measure the blueberries.
  • Measure the water for the sauce.