Sweet Potato, Brussel Sprouts and Pork Loin Casserole
30 min
Sweet Potato, Brussel Sprouts and Pork Loin Casserole
Ingredients
- 700 g 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
- 225 g mushrooms, sliced
- 550 g 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
Instructions
7 steps
- 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.
30 min - 7
Serve immediately.
Progress
0 / 7 steps
