Pork with bacon-braised escarole and charred grapes

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 600 Calories/Serving

25 Minutes

Something wonderful happens when escarole hits the braising pot. The sturdy leaves turn silken and soft and the bitter taste gets slightly sweeter while still retaining its punch. Here the greens stand up to the smoky flavor of the bacon and keep the sweetness of the grapes from taking over the dish.


  • Two 6-ounce pork loins
  • 1 teaspoon pork seasoning (smoked paprika - garlic powder)
  • 1 cup red grapes
  • 1½ ounces applewood smoked bacon
  • 2 shallots
  • 2 garlic cloves
  • 10 ounces escarole
  • 1 tablespoon sherry vinegar



Cook the pork

Preheat the oven to 200°F.
  • Rub the pork with the pork seasoning and season with salt.
In a frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Cook the pork until browned but still slightly pink in the center, 4 to 5 minutes on each side. Transfer to a sheet pan and keep warm in the oven.


Prep the grapes, bacon, and vegetables

  • Remove the stems from the grapes.
  • Cut the bacon into 1-inch pieces.
  • Peel the shallots and thinly slice.
  • Thinly slice the garlic.


Cook the grapes

Add the grapes to the same pan used to sear the pork and cook, stirring occasionally, until blistered and slightly soft, 3 to 5 minutes.
Transfer the grapes to the sheet pan with the pork to keep warm while you prepare the escarole.


Braise the escarole

Into the same pan, over medium heat, add the bacon and cook, stirring occasionally, until its fat has rendered and the bacon begins to crisp, 2 to 3 minutes. Add the shallots and garlic, and cook until just soft, 2 to 3 minutes. Stir in the escarole and vinegar. Cook, stirring occasionally, until the escarole wilts, 3 to 5 minutes. Season to taste with salt and pepper.



Transfer the pork and the escarole-bacon mixture to individual plates. Top with the grapes and any juices left in the sheet pan, and serve.

Nutrition per serving: Calories: 600, Protein: 50 g, Total Fat: 32 g, Monounsaturated Fat: 0.5 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 9 g, Cholesterol: 140 mg, Carbohydrates: 31 g, Fiber: 6 g, Added Sugar: 0 g, Sodium: 980 mg

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