Lemon-Caper Pork

with Mashed Potatoes & Kale

45 MIN

+$2.45/serving 4 Servings

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with Top Sirloin Steaks

From the Test Kitchen

In this dish, you’ll make a delightfully rich pan sauce of shallot and capers cooked in savory demi-glace and lemon juice—perfect for spooning over warm pork and mashed potatoes. For an elevated side, hearty kale is sautéed with aromatic garlic and a hint of red pepper flakes.
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Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Steaks
1 Lemon
¾ lb Kale
1¼ lbs Potatoes
1 Tbsp Capers
1 oz Butter
2 cloves Garlic
1 Shallot
2 Tbsps Mascarpone Cheese
2½ Tbsps Chicken Demi-Glace
¼ cup Buttermilk
¼ tsp Crushed Red Pepper Flakes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and finely chop the shallot. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone, buttermilk, and a drizzle of olive oil. Season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Cook the kale

Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook & slice the steaks

Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks; slice crosswise against the grain.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

5 Make the pan sauce & serve your dish

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot and capers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the lemon juice (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until most of the liquid has cooked off. Add the demi-glace (carefully, as the liquid may splatter) and 1/3 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is slightly reduced in volume. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the sliced steak with the mashed potatoes and cooked kale. Top the steak and potatoes with the pan sauce. Enjoy!