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 where 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 week night, 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
Protein: 57g / %
Carbs: 33g / %
Fat: 24g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 1/2 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
- 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 2 to 3 minutes and set aside.
- Cook the onion and garlic until soft, about 4 minutes.
- Add the Brussels sprouts and potatoes; cook 10 to 12 minutes.
- Pour in the chicken stock and stir, scraping the pan and bringing 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.