Pork Loin, Brussel Sprouts and Sweet Potato Casserole

Pork Loin, Brussel Sprouts and Sweet Potato Casserole


Do try it for breakfast as well if you dare. I swear, it’ll make for an EXCELLENT start to your day.
(Serves 4)


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

Preparation:

  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.