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Roast Pork Loin with Olive-Mustard Pan Sauce and Braised Kale–Arugula

4 servings · 3.1 g net carbs

3.1g Net carbs 47.6g Fat 50.9g Protein 645.3 kcal

3.1g Net carbs · 47.6g Fat · 50.9g Protein · 645.3 kcal

Roast Pork Loin with Olive-Mustard Pan Sauce and Braised Kale–Arugula

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 20 min  ·  cook 45 min  ·  total 1 hr 5 min  ·  difficulty hard

Roasted pork loin is seared and oven-roasted and finished with a pan sauce made from prepared mustard, green olives and chicken stock. The pork is seasoned with rosemary, thyme, garlic and black pepper before searing and roasting. Kale is gently braised in olive oil and butter with garlic, then finished with fresh arugula and lemon to wilt but keep brightness. The pan sauce is reduced and mounted with butter so it glosses the pork slices when plated.

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Ingredients

  • pork loinPork, Loin, boneless, raw
    900 g
  • butterButter, Salted
    80 g
  • olive oil
    30 ml
  • prepared mustardMustard, Prepared, yellow
    20 g
  • green olivesOlives, Green
    48 g
  • capersCapers, Canned
    12 g
  • garlicGarlic, Raw
    8 g
  • rosemary
    4 g
  • thyme
    4 g
  • saltSalt, Table
    6 g
  • black pepperSpices, Pepper, black
    3 g
  • chicken stockSoup, Stock, chicken, home-prepared
    120 ml
  • kaleKale, Raw
    160 g
  • arugulaArugula, Raw
    80 g
  • lemonLemon, Raw
    20 g

Equipment

  • roasting pan
  • 12-inch skillet
  • meat thermometer

Method

  1. Preheat the oven to 180°C (350°F).
  2. Trim any silverskin from the pork loin and pat it dry; season the exterior evenly with salt, black pepper, rosemary and thyme.
  3. Heat the skillet over medium-high heat and add olive oil until shimmering; sear the pork on all sides until well browned to build fond, then transfer the pork to the roasting pan and roast at 180°C (350°F) for 35-45 minutes until cooked through, then rest the roast before slicing.
  4. While the pork roasts, return the skillet to medium heat, add butter and a little olive oil, then sauté minced garlic briefly until fragrant without browning.
  5. Add chopped green olives and capers to the skillet and stir to warm through, then deglaze the pan with chicken stock scraping up the fond; simmer until the liquid reduces and thickens slightly.
  6. Whisk prepared mustard into the reduced stock, then swirl in cold butter off the heat to finish the pan sauce to a glossy consistency; keep warm.
  7. For the greens, heat olive oil in a separate pan over medium heat, add torn kale and a pinch of salt and braise gently until tender, then add garlic and continue to cook until aromatic.
  8. Finish the greens by stirring in arugula and lemon to wilt briefly, adjust seasoning with salt and black pepper, and remove from heat so they remain bright.
  9. Slice the rested pork loin across the grain, arrange slices over a bed of the braised kale–arugula, spoon the olive-mustard pan sauce over the meat, and serve.
Preheat the oven to 180°C (350°F).

Tips

Pro tip

  • Bring the pork to room temperature before searing so it browns evenly.
  • Reserve the fond in the pan when you roast; it’s the base of the sauce and concentrates the roast flavor.
  • Slice the pork against the grain after resting so each serving is tender.

Frequently asked questions

What can I use instead of green olives in the sauce?
Use black olives instead. Black olives give a slightly milder, less briny flavor; keep the same technique of chopping and stirring them into the reduced stock and mustard so the sauce remains glossy.
Can I cook pork tenderloin instead of pork loin for this dish?
Yes; pork tenderloin will roast faster and produce a leaner result. Reduce the oven roasting time and follow the same searing and pan-sauce steps, checking doneness more frequently so the tenderloin does not overcook.
My pan sauce is thin and won’t coat the meat, what should I do?
Reduce it further over medium heat until it thickens, then whisk in the butter to emulsify and coat the back of a spoon. If needed, remove a little liquid, simmer to concentrate, and then return it to the pan before finishing with butter.
The braised kale turned out bitter, how can I fix it?
Shorten the braise time and add lemon toward the end to brighten and balance bitterness. Tossing in arugula at the finish also softens bitterness while keeping a peppery note.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

3.1g Net carbs 3% 47% 50%
Net carbs Fat Protein
3.1 gNet carbs
50.9 gProtein
47.6 gFat
3.3 gFiber
645.3Calories

Electrolytes

Na1184 mgSodium
K1115 mgPotassium
Mg83 mgMagnesium

Minerals

Calcium
175 mg
Iron
2.62 mg
Magnesium
83 mg
Phosphorus
501 mg
Potassium
1115 mg
Zinc
3.95 mg
Copper
0.197 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

374 g per serving

14 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.