Cider–Dijon Pork Loin with Mashed Potatoes + Quick Sautéed Kale

A cozy, Washington-winter weeknight win: juicy pork loin seared on the stove, then finished with a cider-mustard pan sauce that tastes like you cooked all day. Served over creamy mashed potatoes with tangy, bright sautéed kale to cut through the richness.

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Ingredients

Kroger® Fresh Natural Pork Loin Boneless (use ~1 lb) 1 lb $2.99/lb (sale)
Organic Russet Potatoes 1 lb $1.79/lb
Organic Kale (or Organic Lacinato Kale) 1 bunch (about 8–10 oz) $2.99
Private Selection® Peruvian Gold Sweet Onion 3 lb bag 1/2 medium onion, thinly sliced $4.99 (sale)
Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.79
Apple cider (or apple juice) 3/4 cup
Dijon mustard 1 1/2 tbsp
Chicken stock or water 1/4 cup
Butter 2 tbsp, divided
Olive oil 1 1/2 tbsp, divided
Apple cider vinegar (or white vinegar) 1 tsp
Salt to taste
Black pepper to taste
Optional: dried thyme or rosemary 1/2 tsp

Instructions

Prep: Cut pork into 2 thick cutlets (or leave whole if already small). Pat dry; season generously with salt and pepper. Peel potatoes and cut into 1-inch chunks. Strip kale leaves from stems; thinly slice leaves; discard or finely chop stems.
Start potatoes (stove): Put potatoes in a pot, cover with cold salted water, bring to a boil, then simmer until very tender, 12–15 minutes.
Sear pork (stove): Heat a large skillet over medium-high with 1 tbsp olive oil. Sear pork 3–4 minutes per side until nicely browned and 140–145°F (carryover will finish). Transfer to a plate to rest.
Build sauce (stove): Lower heat to medium. Add sliced onion to the same skillet with a small drizzle of oil if dry; cook 3–4 minutes until softened. Add minced garlic and optional thyme; cook 30 seconds. Pour in cider and stock/water, scraping up browned bits. Simmer 4–6 minutes until reduced by about half.
Finish sauce: Whisk in Dijon and 1 tbsp butter. Taste; add a pinch of salt/pepper and 1 tsp cider vinegar to brighten. Return pork (and any juices) to the skillet for 30–60 seconds to glaze.
Mash potatoes: Drain potatoes well. Mash with 1 tbsp butter, a drizzle of olive oil (or a splash of milk if you have it), salt, and pepper. Keep warm.
Sauté kale: In a second skillet (or reuse the potato pot), heat 1/2 tbsp olive oil over medium. Add kale (and chopped stems if using), a pinch of salt, and a splash of water. Cover 2 minutes to steam, then uncover and sauté 2–3 minutes until tender and bright. Finish with pepper and a tiny splash of vinegar if you like.
Serve: Spoon mashed potatoes onto plates, top with pork and plenty of cider-mustard pan sauce, with kale on the side.

Health notes: ~780–900 calories per serving. Comfort-food leaning but balanced: good protein, potassium-rich potatoes, and a big serving of leafy greens. Use less butter and more olive oil for a lighter version.

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

Careme