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.

Seared pork with blueberry-apricot sauce and sautéed greens

20-Minute Meal

Seared pork with blueberry-apricot sauce and sautéed greens

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Diabetes-Friendly, <600 Calories

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)
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.
  • 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

Nutrition per serving

Calories 400, Total Fat 21g (27% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 105mg (5% DV), Total Carb. 32g (12% DV), Fiber 8g (29% DV), Total Sugars 17g (Incl. 6g Added Sugars, 12% DV), Protein 24g

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.


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.