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.

Ingredients

  • 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

Instructions

1

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.

2

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.

3

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.

4

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.)

5

Serve

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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