Seared pork with endive, plums, and caramelized onions

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 510 Calories/Serving

35 Minutes

The mild taste of pork is a great match for Chef Justine’s savory plum sauce. We ratchet up the flavor with fresh ginger and a bit of Aleppo pepper to keep the sweetness in check. Using the same pan to cook the pork, the endive, and the plums allows you to incorporate savory flavors every step of the way. Of course, it makes cleanup easier, too.


  • Two 6-ounce pork loins
  • 1 teaspoon ground coriander
  • 1 Belgian endive
  • 1 yellow onion
  • ½ ounce fresh ginger
  • 2 to 3 plums
  • Fresh flat-leaf parsley
  • 1 lemon
  • ½ teaspoon Aleppo pepper (optional)



Cook the pork

Heat the oven to 200°F.
Season the pork with salt and black pepper, and rub with the coriander.
In a frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Cook the pork until browned and still slightly pink in the center, 4 to 6 minutes on each side. Don’t wash the pan.
Place the pork on a sheet pan and transfer to the oven to keep warm.
While the pork cooks, prepare the remaining ingredients.


Prep the remaining ingredients

  • Cut the endive in half.
  • Peel and thinly slice the onion.
  • Peel and finely chop the ginger.
  • Cut the plums into ¼-inch-thick slices.
  • Coarsely chop the parsley leaves.
  • Zest and juice the lemon.


Sear the endive

Into the same pan used to brown the pork, add the endive, season with salt and black pepper, and cook until tender and slightly charred, 2 to 3 minutes on each side. Remove from the pan and transfer to the oven alongside the pork.


Cook the onions and plums

In the same pan, warm 1 tablespoon oil until hot but not smoking. Add the onions, season with salt, and cook, stirring occasionally, until the onions begin to caramelize, 10 to 12 minutes. Add the ginger and as much Aleppo pepper as you like. Cook until just fragrant, 30 to 45 seconds.
Stir in the plums and ¼ cup white wine or water. Cook until the plums have softened and the liquid has reduced by half, 3 to 5 minutes. Remove from the heat. Stir in the parsley, lemon zest, and 1 tablespoon lemon juice. Season to taste with salt and black pepper.



Transfer the plum-onion mixture to individual plates, top with the pork and the endive halves, drizzle with the juices from the sheet pan, and serve.

Nutrition per serving: Calories: 510, Protein: 42 g, Total Fat: 25 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 6 g, Cholesterol: 115 mg, Carbohydrates: 32 g, Fiber: 12 g, Added Sugar: 0 g, Sodium: 380 mg

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