Roasted pork loin with braised kale and pecan aillade

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 690 Calories/Serving

35 Minutes

Garlicky aillade is a sauce from the Languedoc region of France where it’s traditionally made with walnuts. Here, Chef Justine uses pecans instead to make an accompaniment for roast pork. The piment d’ville is a sweet and spicy Basque chile that brings a hint of heat to the kale. Use half the amount called for if you like a milder dish or leave it out completely. But do add any juices that collect in the pan after roasting the pork to the greens. They’re absolutely delicious.


  • 1½ ounces pecans
  • 1-2 shallots
  • 12-14 ounces lacinato kale
  • 1 navel orange
  • 2 pork loins
  • ½ teaspoon smoked paprika
  • ¼ cup raisins
  • ½ teaspoon piment d’ville-optional
  • 1 bunch flat-leaf parsley
  • 1-2 cloves garlic



Toast the nuts, prep the vegetables

Heat the oven to 375ºF.
  • On a sheet pan, spread the pecans in an even layer and roast in the oven just until lightly toasted, 5 to 7 minutes. Transfer to a plate and let cool.
  • Peel and chop the shallots.
  • Wash the kale, strip the leaves from the stems and coarsely chop.
  • Zest and juice the orange.


Cook the pork

  • Season the pork with salt and pepper and rub with the paprika.
In a frying pan over medium-high heat, add 2 tablespoons oil and warm until hot but not smoking. Add the pork and cook until well-browned, 2 to 3 minutes per side. Transfer to the sheet pan and roast in the oven until cooked through, 15 to 17 minutes. While the pork cooks, make the kale and aillade.


Cook the kale

In the same frying pan used to cook the pork, reduce the heat to medium and add the shallots and a pinch of salt. Cook the shallots until caramelized, 3 to 4 minutes. Add the kale, raisins piment d’ville (if using), and season with salt. Add the orange juice, stir, and let simmer until the kale cooks completely down, 6 to 8 minutes.


Make the aillade

  • Finely chop the pecans, parsley and garlic.
In a small mixing bowl, combine the pecans, parsley, garlic and orange zest with 1 to 2 tablespoons oil and a pinch of salt. Mix well, combining into a paste. (Alternatively, if using a food processor, add the ingredients to the work bowl of a food processor and pulse to make a coarse paste.)



Transfer the pork and kale to individual plates, top each pork loin with the aillade, and serve.

Nutrition per serving: Calories: 690, Protein: 37 g, Total Fat: 44 g, Monounsaturated Fat: 23.5 g, Polyunsaturated Fat: 7 g, Saturated Fat: 6 g, Cholesterol: 90 mg, Carbohydrates: 41 g, Fiber: 8 g, Added Sugar: 0 g, Sodium: 630 mg

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