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Tuscan-Style Roasted Pork

with Kale & Salsa Verde

Tuscan-Style Roasted Pork with Kale & Salsa Verde
Cook Time
35-45mins
Makes
2 Servings
Nutrition
Group 2
Est. 520 calories

In scenic Tuscany—a storied region of central Italy—simple, hearty fare reigns supreme. Tonight’s dinner (inspired by a local preparation called “porchetta”) showcases juicy pork, seasoned with a blend of traditional spices like delicately sweet fennel, woodsy rosemary and fragrant, warm sage. It’s served on a bed of hearty braised kale and roasted potato, while an Italian-style salsa verde (made with briny capers, piquant garlic and parsley) brings a welcome touch of brightness.

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potato lengthwise; cut crosswise into ¼-inch-thick pieces. Finely chop the parsley leaves and stems. Finely chop the capers. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Remove and discard the kale stems; roughly chop the leaves.

Sear the pork:
2 Sear the pork:

Pat the pork dry with paper towels; season with salt, pepper and the spice blend on all sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan on the stove, transfer to 1 side of a foil-lined sheet pan.

Roast the pork & potato:
3 Roast the pork & potato:

Place the potato in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single layer on the other side of the sheet pan with the seared pork. Roast 20 to 22 minutes, or until the potato is tender when pierced with a fork and the pork is cooked through. (An instant-read thermometer inserted into the pork should register 145°F.) Transfer the pork to a cutting board; let rest for at least 5 minutes. Set the potato aside in a warm place.

Make the salsa verde:
4 Make the salsa verde:

While the pork and potato roast, in a small bowl, combine the parsley, capers, half the vinegar and up to ¼ of the garlic paste. Stir in enough olive oil to create a rough paste. Season with salt and pepper to taste.

Cook the kale:
5 Cook the kale:

While the pork and potato continue to roast, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the remaining garlic paste, ¼ cup of water 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 occasionally, 4 to 6 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat. Stir in the remaining vinegar; season with salt and pepper to taste. Set aside in a warm place.

Finish & plate your dish:
6 Finish & plate your dish:

Find the lines of the muscle (or grain) of the rested pork; thinly slice crosswise against the grain. Divide the roasted potato, cooked kale and sliced pork between 2 dishes. Garnish with the salsa verde. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potato lengthwise; cut crosswise into ¼-inch-thick pieces. Finely chop the parsley leaves and stems. Finely chop the capers. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Remove and discard the kale stems; roughly chop the leaves.

2 Sear the pork:

Pat the pork dry with paper towels; season with salt, pepper and the spice blend on all sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan on the stove, transfer to 1 side of a foil-lined sheet pan.

Sear the pork:
Roast the pork & potato:
3 Roast the pork & potato:

Place the potato in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single layer on the other side of the sheet pan with the seared pork. Roast 20 to 22 minutes, or until the potato is tender when pierced with a fork and the pork is cooked through. (An instant-read thermometer inserted into the pork should register 145°F.) Transfer the pork to a cutting board; let rest for at least 5 minutes. Set the potato aside in a warm place.

4 Make the salsa verde:

While the pork and potato roast, in a small bowl, combine the parsley, capers, half the vinegar and up to ¼ of the garlic paste. Stir in enough olive oil to create a rough paste. Season with salt and pepper to taste.

Make the salsa verde:
Cook the kale:
5 Cook the kale:

While the pork and potato continue to roast, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the remaining garlic paste, ¼ cup of water 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 occasionally, 4 to 6 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat. Stir in the remaining vinegar; season with salt and pepper to taste. Set aside in a warm place.

6 Finish & plate your dish:

Find the lines of the muscle (or grain) of the rested pork; thinly slice crosswise against the grain. Divide the roasted potato, cooked kale and sliced pork between 2 dishes. Garnish with the salsa verde. Enjoy!

Finish & plate your dish: