Spicy Jamaican jerk pork with mango-avocado salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy Jamaican jerk pork with mango-avocado salad

Dairy-Free, Paleo, Gluten-Free, Mediterranean, Carb-Conscious, Soy-Free, Spicy

2 Servings, 770 Calories/Serving

25–40 Minutes

Inspired by the classic Jamaican barbecue rub, our custom spice blend gives these fast, easy pork loin chops much more flavor than the short cooking time might suggest.

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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.
  • 2 boneless pork loin chops (about 6 ounces each)
  • Sun Basket spicy Jamaican jerk seasoning (chipotle chile powder - granulated garlic - allspice - ground ginger - cayenne - cloves)
  • 1 head organic Artisan or other lettuce
  • 1 organic mango
  • 1 organic avocado
  • Sun Basket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes)
  • 3 tablespoons sliced almonds

Nutrition per serving

Calories: 770, Protein: 46g (92% DV), Fiber: 13g (52% DV), Total Fat: 47g (72% DV), Monounsaturated Fat: 32g, Polyunsaturated Fat: 6g, Saturated Fat: 7g (35% DV), Cholesterol: 105mg (35% DV), Sodium: 130mg (5% DV), Carbohydrates: 46g (15% DV), Total Sugars: 29g, Added Sugars: 4g (8% DV).
Contains: Tree Nuts (almond)

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 and cook the pork

  • Pat the pork dry with a paper towel. Cut the pork crosswise into ½-inch-thick slices; season with salt and pepper and rub all over with the Jamaican jerk seasoning.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the pork and cook, stirring occasionally, until browned and cooked through, 3 to 4 minutes. Transfer to a plate. Add more oil between batches if needed.
While the pork cooks, start preparing the salad.

2

Make the salad

  • Trim the root end from the lettuce; coarsely chop the leaves.
  • Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit. Cut the fruit into ½-inch pieces.
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ½-inch pieces.
In a large bowl, stir together the honey-lime vinaigrette base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. Add the lettuce, mango, avocado, and almonds and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the salad to individual bowls, top with the pork, and serve.
Kids Can!
  • Time the pork.
  • Scoop out the avocado.
  • Stir the vinaigrette.
  • Assemble the salad.