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Roasted Pork Loin with Bacon Braised Greens

By May 6, 2018Recipes
Reading Time: 2 minutes

Here’s a dish that looks hard to make — but is incredibly easy. Simply roast the pork loin until it’s tender and juicy on the outside and has a nice, brown crust on the outside. Then, pair it with a mixture of cooked greens for a gorgeous dish that’s healthy and delicious.

Note: this dish can be doubled to easily serve a hungry group without breaking the bank.

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Roasted Pork Loin with Bacon Braised Greens

Here’s a dish that looks hard to make—but is incredibly easy. It can also be doubled to  serve a hungry group without breaking the bank.

Category Dinner, Paleo
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author Courtney Spiegl

Ingredients

Roasted Pork Loin Ingredients:

  • 1.5 lb organic pork loin
  • 2 tsp salt
  • 2 tsp pepper

Greens Ingredients:

  • 1 lb organic nitrate- and sugar-free bacon chopped
  • 1 cup kohlrabi greens
  • 2 cup turnip greens
  • 1 cup mustard greens
  • 1 cup kale
  • 1 cup collard greens
  • 1 cup onions diced
  • 1 tbsp garlic minced
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degree Fahrenheit.
  2. Season the pork loin with the salt and pepper. Place on a baking sheet and roast in the oven for about 45 minutes, or until internal temperature reaches 145 degrees F.
  3. While pork is roasting, heat a large braiser or pot to medium heat and add in chopped bacon. Stir frequently.
  4. Remove bacon once cooked but keep the grease in the pot. Add in the onions and garlic and saute until softened and fragrant.
  5. Add in all the greens and cooked bacon and stir together.
  6. Place lid on pot and allow to simmer on low for remainder of the time the pork is cooking. Stir regularly.
  7. Remove pork from the oven once cooked through and allow to rest for 10 minutes.
  8. Slice pork and serve with cooked-down braised greens.
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Courtney Spiegl
Courtney is a low-FODMAP (no onions/garlic, wheat, fructose, lactose) locavore and a Customer Advocate at The Good Kitchen. She is working on her B.S. in nutrition is passionate about clean, healthy, locally sourced meals.

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