In this recipe, you’ll be combining cubed pork with the sweet and earthy flavors of apple, sweet potato, and Brussels sprouts for a dish that works perfectly for evenings in which you can dedicate the time to a more involved, hearty meal.
With this dish, you’ll also reap the benefit of the less expensive pork loin – since you’ll be cubing the pork prior to cooking, there’s no need to worry about spending a lot on a more expensive cut.
While this dish does require a bit more prep time than most would like for a weeknight, we love the idea of doubling the portions of this dish and using the leftovers for lunch – just add to a bed of mixed greens, and you’re set!
In this recipe, you have the option of using either sweet or russet potatoes. These ingredients always give rise to the great Paleo debate – are white potatoes Paleo?
Our opinion is that yes, they are and that both options offer a dose of nutrients that are great for a Paleo diet. As a matter of taste, use sweet potatoes for a sweeter meal and russet if you prefer a heartier-tasting dish.
As a main course, this dish is wonderful since it incorporates so many ingredients, making it less necessary to create a complicated side to accompany it. For a fuller plate, try serving this on top of a bowl of mixed greens – try one you haven’t considered before!
Pork with Sautéed Apples and Brussels Sprouts Recipe
Serves: 4 Prep: 20 min Cook: 30 min
Ingredients
- 1 ½ lb. pork loin, cut into cubes
- 2 russet or sweet potatoes, cut into cubes
- 12 oz. Brussels sprouts halved
- 1 apple, diced
- 4 to 5 bacon slices, cooked and chopped
- 1 onion, minced
- 2 tbsp. garlic, minced
- 1 cup chicken stock
- Cooking fat
- Fresh parsley
- Sea salt and freshly ground black pepper
Preparation
- Melt cooking fat in a skillet over medium-high heat.
- Season the pork cubes to taste with sea salt and freshly ground black pepper.
- Brown the pork on all sides for 2 to 3 minutes and set aside.
- Cook the onion and garlic until soft, about 4 minutes.
- Add the Brussels sprouts and potatoes; cook for 10 to 12 minutes.
- Pour in the chicken stock and stir, scraping the pan and bringing it to a boil.
- Add the pork back to the pan; then, add the diced apple and bacon slices and simmer for 15 minutes over medium-low heat.
- Adjust seasoning and serve topped with parsley.
📖 Recipe
Pork with Sautéed Apples and Brussels Sprouts Recipe
Ingredients
- 1 ½ lb. pork loin cut into cubes
- 2 russet or sweet potatoes cut into cubes
- 12 oz. Brussels sprouts halved
- 1 apple diced
- 4 to 5 bacon slices cooked and chopped
- 1 onion minced
- 2 tbsp. garlic minced
- 1 cup chicken stock
- Cooking fat
- Fresh parsley
- Sea salt and freshly ground black pepper
Instructions
- Melt cooking fat in a skillet over medium-high heat.Cooking fat
- Season the pork cubes to taste with sea salt and freshly ground black pepper.1 ½ lb. pork loin, Sea salt and freshly ground black pepper
- Brown the pork on all sides for 2 to 3 minutes and set aside.
- Cook the onion and garlic until soft, about 4 minutes.1 onion, 2 tbsp. garlic
- Add the Brussels sprouts and potatoes; cook for 10 to 12 minutes.2 russet or sweet potatoes, 12 oz. Brussels sprouts halved
- Pour in the chicken stock and stir, scraping the pan and bringing it to a boil.1 cup chicken stock
- Add the pork back to the pan; then, add the diced apple and bacon slices and simmer for 15 minutes over medium-low heat.1 apple, 4 to 5 bacon slices
- Adjust seasoning and serve topped with parsley.Fresh parsley
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