Pork Loin, Sweet Potato and Brussel Sprouts Casserole

Picture this:

I’m sitting at the dining room table, enjoying this wonderful hearty meal you see pictured below, slowly savoring each bite, letting its spicy aroma and rich flavor transport me to a distant, much warmer and sunnier place, basically enjoying a moment of pure bliss…

…at 7 in the morning!

Cue my daughter, entering the room with a puzzled look on her face: – “Does this new challenge of yours also involve eating steak this early in the morning”

Me –“It’s not steak… it’s pork”

Her – “So now you’re supposed to eat pork for breakfast?”

Me – making a face “Not required to, but for some reason, I just want to. I was really CRAVING this today! Really. Craving.

Pork Loin Sweet Potato Casserole | by Sonia! The Healthy Foodie

I know, weird, right?

I have to admit that, if there is one thing this Whole30 challenge has really changed for me, it’s the way I do breakfast.

It used to be that I could only eat sweet stuff in the morning. I think it’s mainly because I wasn’t really hungry this early in the day.

This sure has changed and in very little time, too. I think that I would now VERY gladly eat “steak” in the morning. I’ve even started feeling hungry while working out, which is something I never really experienced before.

I can’t say that I’m hating this. It feels good to crave “real” food in the morning.

Pork Loin Sweet Potato Casserole | by Sonia! The Healthy Foodie

Oh, hey, don’t get me wrong here. I’m not saying that I will never again do smoothies and soft serves, for I still love them and still find them to be highly convenient, especially right after a workout.

However, I get the feeling that even they will get a rather drastic makeover.

Don’t worry though, I won’t go creating Beef Jerky and Mint or Braised Veal and Raspberry Soft Serves or anything like that.

At least, I’m not planning to! ;)

Pork Loin Sweet Potato Casserole | by Sonia! The Healthy Foodie

Anyway, enough about my breakfast habits… I’m sure you all want to hear about this super tasty dish that I was enjoying for breakfast that morning.

First off, a word of warning… I told you I was on a major coconut kick lately, so of course, this one contains coconut cream. I find it greatly contributed to the “delectability” factor of this dish. Without being too insistent  it worked very efficiently in the background to add a great deal of creaminess, as well as an overall feeling of richness to the stew. So even if you’re not a fan, I would say add it.

Also, my choice of spices, namely chai spice and garam masala, I find gave the experience a really agreeable feeling of suddenly being projected to a tranquil, exotic and faraway place.

I’m telling you, this dish will simply transport you.

And the entire house will smell soooooo good for a very long time, too.

Pork Loin Sweet Potato Casserole | by Sonia! The Healthy Foodie

Providing that you appreciate these kinds of spices, that is. (which I personally didn’t, until a few weeks ago… yet another weird change that’s taken place!)

If you don’t care for them, I’m pretty sure that you can leave the coconut cream out and replace the spices with dried herbs such as oregano, thyme, rosemary and tarragon.

You’ll still be in for an experience, only it’ll be a completely different one.

Finally, I chose to use pork in this dish, but you could very well use beef, chicken, lamb, game, or any other meat that tickles your fancy!

Oh, and one last thing… Do try it for breakfast if you dare. I swear, it’ll make for an EXCELLENT start to your day.

One that will easily support you all the way to lunch, and beyond.

Sweet Potato, Brussel Sprouts and Pork Loin Casserole

Yield: Serves 4

Nutritional Information based on 1 of 4 servings

Sweet Potato, Brussel Sprouts and Pork Loin Casserole

INGREDIENTS

  • 700g pork loin, trimmed of fat and cut into bite size pieces
  • 1 small (500g) rutabaga, cut into roughly 1” chunks
  • 1 large (675g) sweet potato, peel on, , cut into roughly 1” chunks
  • 225g mushrooms, sliced
  • 550g brussel sprouts, ends trimmed, cut in half
  • 1½ cup water
  • ¼ cup coconut cream
  • The juice of half a lime
  • ½ tsp salt
  • ¾ tsp black pepper
  • 1 tbsp garam masala
  • 1 tsp chai spice (find the recipe here)

INSTRUCTIONS

  1. Preheat oven to 375F.
  2. Heat a little bit of coconut or olive oil in a Dutch oven over medium-high heat; add the pieces of meat and cook until they are nice and golden brown on on all sides.
  3. Meanwhile, add the water, coconut cream, lime juice, salt, pepper, garam masala and chai spice to a medium mixing bowl and mix with a whisk until well incorporated. Reserve.
  4. When the meat is good and brown, add the mushrooms and continue cooking for a minute or two until they start to color.
  5. Add the rest of the vegetables as well as the reserved liquid.
  6. Cover and transfer to the oven, where you will cook the casserole for about 30 minutes, or until the vegetables are fork tender.
  7. Serve immediately.
http://thehealthyfoodie.com/pork-loin-sweet-potato-and-brussel-sprouts-casserole/

Pork Loin Sweet Potato Casserole | by Sonia! The Healthy Foodie

Pork Loin Sweet Potato Casserole | by Sonia! The Healthy Foodie

Pork Loin Sweet Potato Casserole | by Sonia! The Healthy Foodie

Pork Loin Sweet Potato Casserole | by Sonia! The Healthy Foodie

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Comments

  1. says

    Oh my goodness Sonia, I think we might be soul mates! As a kid, I couldn’t get enough margarine and Aunt Jemima on my Eggo waffles, and I’d eat the icing that comes with toaster strudels right out of those little packets. But oh how the times have changed! I’m eating a huuuuuge veggie/omelette scramble bowl for breakfast right now and couldn’t be happier! On the note of coconut ande exotic spices – I am TOTALLY with you too! Let’s hope summer comes soon!

    • says

      Eggo Waffles… Oh my! You should’ve seen the amount of maple syrup that I used to put on these when I was a kid. My waffles had to be completely saturated with the stuff, I’d even make holes in them with my fork so they would absorb more, and then I’d add even more. Insane! It’s crazy that these things would even be considered breakfast to start with. I wonder where the concept of starting your day with an overload of sugar came from?

      At any rate, I’m really happy with my savory breakfasts now, and sort of want to reintroduce my smoothies once my Whole30 is done with, but I sort of don’t at the same time. I just don’t miss them all that much, just find them convenient, that’s all. One thing’s for sure, I will NOT be having them on a regular basis like I used to. I really love my eggs and meat now!

      By the way, I had collard wraps earlier this week and I am totally in love, and so is my daughter. This is definitely a new addition to my regular diet. Seriously, who needs tortillas? Collards have so much flavor and so much crunch to them. I can’t thank you enough for the inspiration! :)

  2. says

    You are on a ROLL girl! This looks awesome – another must try! I laughed when I read your post because the EXACT same thing happens to me on the Whole 30! It’s not so much that I crave meat in the morning, it’s just that I find myself eating “dinner” foods in the morning instead of traditional breakfast foods. Even if it’s just a few bites cold out of the fridge, it seems to keep me going all morning and I enjoy it so much more than a typical breakfast. Strange! I’m so happy that you’re enjoying your Whole 30 experience so much and it’s definitely inspiring you to come up with some really awesome dishes. I rarely get around to making recipes from other bloggers (even with the best intentions) because I’m so busy cooking and testing out recipes for my own blog, but this one will be a definite addition to our menu, and SOON! Pinning now so I don’t forget!!!

    • says

      Funny that this change should happen so naturally, it seems… I read after the “switch” had happened for me that they actually want you to consider your meals as meal 1, meal 2 and meal 3. Forget the concept of breakfast, lunch and dinner. I guess that’s why they want you to avoid SWYPO. If I hadn’t been avoiding it, I probably would still be doing smoothies for breakfast.

      By the way, I started reading the book and I can’t get enough of it. I wish I could read it all in one go! Did you go through it?

      Glad you like the dishes that I am coming up with… They sure are different from my usual, but I am so inspired, it’s not even funny! And I am really flattered that you are considering giving one of my recipes a try! Hope you like it. Can’t wait to hear your thoughts. :)

  3. Angela Batten says

    Hello Sonia, I found your site by looking for a pork casserole recipe and wow, I certainly hadn’t expected to see this recipe on the breakfast menu! I do know of people who eat lamb for breakfast as they are converts to the Chek ‘way of life’. I hope that your site will give me the inspiration I need to swap my diet from a one heavy with bread to something more easily digestible and bikini friendly!

    Angela

    • says

      I truly hope I can inspire you too, Angela. Grains are a real tough one to let go of, but the benefits far outweigh the sacrifice, trust me! Why not give the Whole30 a try? It’s only 30 days after all… not a lifetime commitment. :) I strongly recommend it, seriously. Best thing I ever did. :)

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