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Tuscan-Style Roasted Pork
with Kale & Salsa Verde
55 MIN
2 Servings
From the Test Kitchen
Tonight’s dinner is inspired by a traditional Italian preparation called “porchetta.” Our take showcases a juicy pork roast seasoned with a blend of traditional Tuscan spices like delicately sweet fennel and fragrant, warm sage. We’re serving it on a bed of hearty kale and roasted potato, and topping it with a vibrant Italian-style salsa verde (made with capers, garlic and parsley), for a welcome touch of brightness.
Get Cooking-
NutritionPER SERVING
-
Calories520 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
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:
Line a sheet pan with foil. Pat the pork dry with paper towels; season all sides with salt, pepper and the spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the pork. Cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer to 1 side of the foil-lined sheet pan.
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 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.
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; 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; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until 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 muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Divide the cooked kale, roasted potato and sliced pork between 2 dishes. Garnish with some of the salsa verde. Serve with the remaining salsa verde on the side. Enjoy!
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:
Line a sheet pan with foil. Pat the pork dry with paper towels; season all sides with salt, pepper and the spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the pork. Cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer to 1 side of the foil-lined sheet pan.
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 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.
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; 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; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until 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 muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Divide the cooked kale, roasted potato and sliced pork between 2 dishes. Garnish with some of the salsa verde. Serve with the remaining salsa verde on the side. Enjoy!
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