Stuffed pork loin with braised collards

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

Stuffed pork loin with braised collards

Stuffed pork loin with braised collards

Dairy-Free, Soy-Free

2 Servings, 670 Calories/Serving

25 Minutes

A lean cut like pork loin really benefits from a flavorful stuffing like this one made with mushrooms and sourdough bread. A side of iron-rich collard greens spiked with flavorful bits of bacon gives the meal a decidedly Southern accen

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 1/8 ounce dried mushrooms
  • 1 celery stalk
  • 1 -2 shallots
  • 2 ounces sourdough roll 2 sprigs thyme
  • 3 ounces crimini mushrooms
  • 10 ounces collard greens 1 ounce bacon
  • Small bunch Italian parsley
  • 2 boneless pork loin chops
  • 2 teaspoons sherry vinegar

Nutrition per serving


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

Wash produce before use


Prep the stuffing

Heat oven the to 350°F Soak the dried mushrooms in ½ cup hot water until plump, about 5 minutes.
  • While the mushrooms soak,
  • Chop the celery into small pieces.
  • Chop the shallots into small pieces.
  • Tear the roll into roughly 1-inch pieces.
  • Chop the thyme leaves
Drain the dried mushrooms, reserving the soaking liquid. Chop the dried mushrooms and the crimini mushrooms.


Cook the stuffing

In a 12-inch frying pan over medium high heat, warm 2 tablespoon oil until hot but not smoking. Add the celery and 1/2 the shallots. Season with salt and cook until starting to soften, about 5 minutes. Add the the bread, moisten with olive oil, season with salt, and cook until the bread starts to brown, about 5 minutes longer. Add the mushrooms and thyme. Continue cooking until most liquid has evaporated, about 5 minutes. Transfer to a mixing bowl.
  • While the stuffing cooks:
  • Stem the collards, wash the leaves and coarsely chop.
  • Slice the bacon.
  • Chop the parsley.


Prep the loin chops

Cut a lengthwise slit on the “fat” edged side of chop, to create a pocket to within ½-inch of each side. Season with salt and pepper.


Stuff, cook pork loin & collards

Add 2-3 tablespoons of the reserved mushroom liquid and the parsley to stuffing and mix the until the bread sticks together. Fill each pork loin evenly with the stuffing. Wipe the pan clean. Add 1 tablespoon oil and warm over medium high heat until hot but not smoking. Add the chops and cook until browned, about 3 minutes. Turn and cook 1 minute longer. Transfer to a baking sheet and cook until cooked done, about 8 minutes.
  • Meanwhile, cook the collards.
Return the frying pan to the stove over medium high heat. Cook the bacon and the remaining shallots until the bacon begins to render its fat, about 3 minutes. Add the collards and cook until tender, about 5 minutes. Add the vinegar and season with salt.


Plate the stuffed pork loin and collards on two plates and serve.