Roasted Pork and Chard Saute

1. 1

   Preheat oven to 475 degrees F.

2. 2

   Place pork in baking pan.

3. 3

   Rub soy sauce and 1 teaspoon oil all over pork, then sprinkle with half of cardamom, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground pepper.

4. 4

   When oven is hot, roast 20 to 25 minutes or until pork is barely pink in center.

5. 5

   Meanwhile, thinly slice carrots at an angle and finely chop garlic.

6. 6

   Discard stems of Swiss chard, then slice leaves.

7. 7

   In 12-inch skillet, heat remaining tablespoon oil on medium.

8. 8

   Add carrots and cook 4 to 5 minutes or until just tender, stirring occasionally.

9. 9

   Add garlic; cook 1 minute, stirring.

10. 10

    Add Swiss chard and 1/8 teaspoon each salt and freshly ground black pepper.

11. 11

    Cook 6 to 8 minutes or until tender, stirring frequently.

12. 12

    Stir in remaining cardamom and cook 1 minute, stirring.

13. 13

    Remove from heat.

14. 14

    Cut pork into slices crosswise.

15. 15

    Place vegetable mixture on 4 serving plates.

16. 16

    Top with sliced pork.

* Per serving · 4 servings · Values may vary.

No additional tips available.