Tuscan-Style Roasted Pork with Kale & Salsa Verde

• Gluten free

• Meat

  • 1 Pork roast

• Produce

  • 2 Cloves Garlic
  • 1 Bunch Kale
  • 1 Bunch Parsley
  • 1 Russet potato

• Condiments

  • 2 tsp Capers

• Baking & Spices

  • 2 tsp Porchetta spice blend
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp White wine vinegar

Found on blueapron.com

Description

Ingredients

• 1 Pork Roast
• 2 Cloves Garlic
• 1 Bunch Kale
• 1 Russet Potato
• 1 Bunch Parsley
• 2 Teaspoons Capers
• 1 Tablespoon White Wine Vinegar
• ¼ Teaspoon Crushed Red Pepper Flakes
• 2 Teaspoons Porchetta Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)

Directions

• 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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