Seared pork with blueberry-apricot sauce and sautéed greens
Paleo, Dairy-Free, Soy-Free, Gluten-Free, Diabetes-Friendly
This paleo and gluten-free dinner delivers restaurant-grade deliciousness, while requiring just one pan and 20 minutes in the kitchen.
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
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.
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.