Pan-Seared Pork Sirloin with Sagey Apple-Onion Pan Sauce + Garlicky Sautéed Kale

Fast, bright, and not at all like the recent citrus-garlic chicken: juicy pan-seared pork, a quick skillet of apples and onions with a whisper of sage, plus garlicky sautéed kale to keep it wintry and fresh.

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Ingredients

Kroger® Boneless Natural Fresh Pork Sirloins (2 piece) ~1 lb (2 small sirloin steaks or cutlets) $1.99/lb sale (was $3.79)
Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 large apple, cored and sliced $3.99 sale (was $4.19)
Private Selection® Peruvian Gold Sweet Onion (3 lb bag) OR Organic Jumbo Yellow Onion 1 medium, thinly sliced $3.99 bag (or $1.49/lb)
Organic Kale 1/2 large bunch (about 6 oz), stems removed, chopped $2.79
Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
Chicken broth or water 1/4 cup
Apple cider vinegar (optional) 1 tsp
Dijon mustard (optional) 1 tsp
Dried sage (or fresh) 1/2 tsp dried (or 4–5 leaves chopped)
Olive oil 2 tbsp, divided
Butter (optional) 1 tbsp (for richer pan sauce)
Salt and black pepper to taste

Instructions

Prep: Pat pork dry; season both sides with salt, pepper, and half the sage.
Sear pork (stove): Heat 1 tbsp olive oil in a large skillet over medium-high. Sear pork 3–5 minutes per side (depending on thickness) until browned and 140–145°F internal. Transfer to a plate to rest.
Apple-onion pan sauce: In the same skillet, add sliced onion with a pinch of salt; cook 3 minutes. Add apple slices; cook 3–4 minutes until lightly browned. Stir in remaining sage and 1 minced garlic clove for 30 seconds.
Deglaze: Add broth (and optional vinegar). Simmer 2–3 minutes to reduce slightly. Whisk in optional Dijon; finish with optional butter for gloss. Taste and season.
Sauté kale: In a second skillet (or remove apple mix to a bowl and reuse the pan), heat 1 tbsp olive oil over medium. Add remaining garlic 30 seconds, then add kale with a pinch of salt. Toss 4–6 minutes until tender; add a splash of water if it seems dry. Pepper to taste.
Serve: Slice pork and spoon apple-onion pan sauce over the top. Serve with the garlicky kale on the side.

Health notes: ~650–800 calories per serving. Healthiness: solid weeknight balance—leaner protein, lots of greens, moderate carbs; keep it lighter by using 1 tbsp oil total and going easy on butter (if added).

Drink pairing: Beer: a crisp Washington pilsner; Wine: WA Riesling (off-dry) or a light Pinot Noir.

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