Pepper Jam Pork Filet
plus a Kale & Sweet Potato Jumble
- Milk
We looked below the Mason-Dixon line for inspiration and came up with this pork filet, smothered in a lush pan sauce. The key is red pepper jam, which adds a tangy, sweet-savory flavor, while sour cream adds a touch of indulgence. Joining the party is a tangle of sauteed kale with roasted sweet potatoes and red onions. With a meal so plentiful and delicious, who can resist all this Southern charm?
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Pork Filet
1 unit
Red Onion
4 ounce
Kale
1 unit
Chicken Stock Concentrate
2 unit
Sweet Potato
1 teaspoon
Smoked Paprika
1 unit
Red Pepper Jam
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. 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.
• 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).
• 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 cook, turning occasionally, until browned all over, 4-8 minutes. • Once veggies have roasted 10 minutes, carefully transfer pork to opposite side of sheet. (For 4, leave veggies roasting; add pork to a second sheet and roast on middle rack.) Roast until pork is cooked through and veggies are tender, 10-12 minutes. TIP: If pork is done before veggies, remove from sheet and roast veggies 5 minutes more. Transfer pork to a cutting board.
• 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 (1⁄3 cup for 4). Cook, stirring occasionally, until thickened, 3-4 minutes. • Remove from heat; stir in sour cream and season with pepper. TIP: If sauce seems too thick, stir in a splash of water.
• 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.
• Thinly slice pork crosswise. • Divide veggies between bowls; top with pork. Spoon sauce over pork and serve.
Pork is fully cooked when internal temperature reaches 145º.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious combination of pork, pepper jam sauce, and veggie jumble; some found it surprisingly tasty 🍲.
- Ease of prep: Several noted multiple pans and steps required; some found instructions unclear or cook times inaccurate.
- Suggestions: Consider cooking sweet potatoes longer; add extra sauce or reduce sour cream for more flavor.
- Leftovers: Reheats well for lunch; some even enjoyed it cold the next day.
- Portions: Some wanted more pork or larger meat portions; others appreciated the veggie-heavy, lower-carb balance.
Reviews from our home cooks
This is an amazing dish! We turned it into a bowl and roasted the sweet potatoes and onions a bit longer. Also, we chopped up the pork loin into cubes. The pepper jam added an omg awesome flavor. Love this one!
Loved it! The sweet potato and kale jumble was the perfect complement to the pork. And the pepper jam sauce was a hit
The kale-sweet potato mix was simple but oh so delicious. The pork jam sauce was unique and oh-so tasty. Great combo!!
The pork was excellent, best I've ever cooked. Thank you for good instructions. The pepper jelly sauce was amazing. Potatoes were good. The kale should have been eliminated. Too tough with the other ingredients. I would get this again and leave out the kale... and I like kale. Thank you for sending chopped kale.
Pork was a bit fatty. Prefer a leaner portion. Pepper jam sauce was sweet. Would have preferred more heat. Vegetable combination was good. Overall, dish looks beautiful.
The red pepper sauce is sooo good (I added a pat of butter for extra richness). Especially delish with the pork filet - way better than chops. This is the first rating I've left - the sauce was that good.
Delicious recipe! Nice size portions of pork and all produce was in good condition and were fresh. Very easy to make; just wish there was slightly more kale included.
This is an excellent meal. I never thought roasted sweet potatoes and onions would pair. Then mixing with steamed kale was great. The sauce gave it extra flavor. This is one of my best meals so far.
I liked everything about this! Delicious & easy to prepare- it took a lot of discipline not to eat the second portion. Even though seasoning was minimal combination of the kale, oven baked potatoes & onions was so good-I could've eaten them by themselves. I had doubts that the pork would not be overcooked by baking it in the oven, but since my oven is kind of wonky, I've learned with your recipes to cut cooking time back about five minutes with my meats, and they turn out moist and not undercooked. The pork was moist. The sauce with it was delicious.. one of my favorites!
This might have been our favorite meal yet!!! YYYYUUMMMMMMYYYYYYY!!! The Pork melted in your mouth and well..I thought this was a cold salad meal when I ordered it and I was pleasantly surprised. The sweet potato/kale mix was amazing. I will be looking for this to show up again for sure. Well done!
