Southern-Style Pork Filet with Red Pepper Jam and Kale Sweet Potato Jumble

This pork filet, smothered in a lush pan sauce, draws inspiration from classic Southern cooking. The star ingredient is red pepper jam, which lends the pork a tangy, sweet-savory flavor that’s simply irresistible.

Joining the party is a colorful jumble of sautéed kale, roasted sweet potatoes and onions. With a meal this plentiful and delicious, you’ll understand why Southern charm is so hard to resist.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

20 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Dice sweet potatoes into ½-inch pieces. Halve, peel and cut onion into ½-inch-thick wedges. Remove and discard any large stems from kale; chop into bite-size pieces.
2. Toss sweet potatoes and onion on one side of a baking sheet with a large drizzle of oil, salt and pepper. (For 4 servings, spread veggies across entire sheet.) Roast on top rack for 10 minutes (you’ll add the pork then).
3. Pat pork dry with paper towels; season all over with paprika, salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Once veggies have roasted 10 minutes, transfer pork to opposite side of baking sheet. (For 4 servings, leave veggies roasting and add pork to a second sheet; roast on middle rack.) Roast until pork is cooked through and veggies are browned and tender, 10-12 minutes. TIP: If pork is done before veggies, remove from sheet and continue roasting veggies for 5 minutes more. Transfer pork to a cutting board to rest.
4. Meanwhile, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 TBSP water (4 TBSP for 4 servings) and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Remove from heat. Heat pan used for pork over medium heat. Add jam, stock concentrate and ¼ cup water (⅓ cup for 4). Cook, stirring occasionally, until reduced and thickened, 3-4 minutes. Remove from heat; stir in sour cream until combined. Season with pepper. TIP: If sauce seems too thick, stir in a splash of water.
5. Transfer sweet potatoes and onion to pan with kale. Cook over medium heat until warmed through, 1-2 minutes. Taste and season with salt and pepper.
6. Thinly slice pork crosswise. Divide veggies between bowls; top with pork. Spoon sauce over pork and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork tenderloin or boneless pork chops work well. Adjust cooking time as needed.

What can I substitute for red pepper jam?

You can use apricot jam or another sweet fruit jam mixed with a pinch of red pepper flakes.

Can I make this recipe dairy-free?

Yes, omit the sour cream or use a dairy-free alternative like coconut cream.