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
Dairy-Free, Paleo, Soy-Free, Diabetes-Friendly, Gluten-Free
2 Servings, 400 Calories/Serving
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.
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
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.
- Press the garlic (if you have a press).
- Measure the blueberries.
- Measure the water for the sauce.