In order to bring you the best organic produce, some ingredients may differ from those depicted.
Seared pork with endive, plums, and caramelized onions
Soy-Free, Paleo, Dairy-Free, Gluten-Free
2 Servings, 510 Calories/Serving
The mild taste of pork is a great match for Chef Justine’s savory plum sauce. We ratchet up the flavor with fresh ginger and a bit of Aleppo pepper to keep the sweetness in check. Using the same pan to cook the pork, the endive, and the plums allows you to incorporate savory flavors every step of the way. Of course, it makes cleanup easier, too.
In your bag
- Two 6-ounce pork loins
- 1 teaspoon ground coriander
- 1 Belgian endive
- 1 yellow onion
- ½ ounce fresh ginger
- 2 to 3 plums
- Fresh flat-leaf parsley
- 1 lemon
- ½ teaspoon Aleppo pepper (optional)
Calories 510, Total Fat 25g (32% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 380mg (17% DV), Total Carb. 32g (12% DV), Fiber 12g (43% DV), Protein 42g
Wash produce before use
Cook the pork
Season the pork with salt and black pepper, and rub with the coriander.
In a frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Cook the pork until browned and still slightly pink in the center, 4 to 6 minutes on each side. Don’t wash the pan.
Place the pork on a sheet pan and transfer to the oven to keep warm.
While the pork cooks, prepare the remaining ingredients.
Prep the remaining ingredients
- Cut the endive in half.
- Peel and thinly slice the onion.
- Peel and finely chop the ginger.
- Cut the plums into ¼-inch-thick slices.
- Coarsely chop the parsley leaves.
- Zest and juice the lemon.
Sear the endive
Cook the onions and plums
Stir in the plums and ¼ cup white wine or water. Cook until the plums have softened and the liquid has reduced by half, 3 to 5 minutes. Remove from the heat. Stir in the parsley, lemon zest, and 1 tablespoon lemon juice. Season to taste with salt and black pepper.