I’m so excited to share this recipe for a simple and delicious pork roast with crispy kale and turmeric roasted chickpeas today because it’s one that has been on repeat here in my house for the past couple of weeks! To be honest, chicken is something I eat on repeat and sometimes get bored with. When that happens I usually go for a plant based protein option like quinoa, and now am happy to add another option to the mix — fresh pork! This blog post is brought to you in partnership with Smithfield, and I hope you enjoy this delicious, easy to make recipe!
From a nutritional standpoint, fresh pork is a good source of vitamins and minerals including potassium, riboflavin, zinc and is an excellent source of vitamin B6, thiamin, phosphorus, niacin, and protein. One three-ounce serving of lean fresh pork is a high-protein option, providing 22 grams of protein and only 120 calories.
That’s something I think a lot of people don’t know about fresh pork — just how nutritious it is! Zinc is a mineral a lot of us don’t get enough of, and is needed for proper immune function. Smithfield’s lean and fresh pork cuts are also a great heart healthy option for feeding the whole family.
Smithfield Foods recently launched Smithfield Foods Balance, to help show at-home cooks, nutritionists, and retail dietitians how easy it is to integrate fresh pork into everyday recipes and build healthy meal solutions. This new digital resource has nutritional print and digital toolkits, health trends, fact sheets and videos that highlight the health benefits of fresh pork, as well as delicious, protein-packed recipe ideas such as Spicy Skillet Fresh Pork with Veggies, Chili Rub Slow Cooker Pulled Pork, and Grilled Fresh Pork & Veggies with Lemon – all of which are certified by the American Heart Association and meet strict nutritional criteria based on calories, saturated fat, trans fat, sodium, and added sugar.
I don’t know about you, but sometimes as hard as I try to plan my out the meals for the week or even the day, it doesn’t always happen! That’s life, and while I would love to meal prep each week, when that’s out of the question, I know I can rely on this recipe for a delicious dinner for Rob and I and enough for our lunches the next day!
The crispy kale and crunchy chickpeas complement this juicy, tender pork sirloin roast in a way that will leave you satisfied and happy that you picked Smithfield for their dedication to producing food the right way. Something I value in the brands that I work with as a dietitian. I also like the little bit of heat you taste from the turmeric with the hint of tangy sweetness from the maple pork rub.
P.s. did you know that when cooking with turmeric you should always add in black pepper? Black pepper and turmeric are a power pair because black pepper helps turmeric be absorbed better in your body. You can’t have one without the other!
- 2 pieces Smithfield Boneless Fresh Pork Sirloin Roast
- 1 can (15 oz.) chickpeas
- 1 bunch kale
- 4 tbsp. Olive oil
- 2 tbsp. Turmeric
- 1 tbsp. Black pepper
- 1-1/2 teaspoons kosher salt
- 2 tbsp. Lemon juice
- 2 tbsp. Maple syrup
- 2 tsp. freshly ground black pepper
Cooking the roast:
Preheat the oven to 350°F. Bring the pork sirloin roast to room temperature by removing it from the refrigerator 30 minutes before cooking. Make the rub by combining 2 tbsp. olive oil, salt, 1 tsp. pepper, lemon juice, and the maple syrup. Using your hands, coat the roast completely with the prepared rub. Place on a rack in a roasting pan and pour 1/2-inch of water into the bottom of the pan. Roast the pork sirloin until a thermometer inserted into the center of the roast registers 145°F, approximately 50 to 60 minutes. Remove from the oven, tent loosely with foil and allow the roast to rest for 15 minutes before carving.
Preparing the salad:
Preheat the oven to 400 degrees. Drain and rinse chickpeas, and begin removing outer clear layer off of each of the chickpeas until all the shells have been removed. Mix with 1 tbsp. Olive oil and roast for about 15 minutes, removing the pan from the oven about halfway through to shake around the chickpeas. Remove from oven, and sprinkle on turmeric, and black pepper. Roast for about 6-7 more minutes, watching carefully to not burn.
Meanwhile, rinse kale and begin de-stemming it off of its large main stems. Once deveined and washed mix in 1 tbsp. Olive oil and begin massaging kale until leaves turn shiny from the oil and feel lighter in your hands. Bring a sauté pan to medium to low heat and gently sauté kale until crispy edges begin to form. About 2 minutes. Combine chickpeas and kale and use as a bed of greens for your pork. Carve pork roast and add thin slices on top of your bed of kale and chickpeas. Enjoy!
I hope you enjoy this recipe, and if you make it please tag @onceuponapumpkin on social media or use #onceuponapumpkin.
This is a sponsored post written by me on behalf of Smithfield.