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

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

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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

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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

Serve

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.