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Chopped Pork Loin with Wild Rice, Sweet Potato and Shredded Brussels Sprouts

by KellyPlowe  |  May 11, 2015

Chopped Pork Loin with Wild Rice, Sweet Potato and Shredded Brussels Sprouts
  1. PREP
  2. 15 m
  • COOK
  • 1h 10m
  • 1h 25m

Recipe courtesy of Maggie Moon from her book, The Elimination Diet Workbook (Ulysses Press, 2014).



  • 1 cup Brown & Wild Rice, dry
  • 1 tbsp Olive Oil
  • 3 medium Premium Sweet Potatoes
  • 1 dash salt and pepper
  • 1 tbsp Organic Canola Oil
  • 16 oz Pork Loin
  • 1 cup Brussels sprouts
  • 1/4 cup extra-virgin olive oil


1 Preheat oven to 425 degrees F.
2 Rinse wild rice 2 or 3 times with cold water. If you have a rice cooker, follow the guidelines for how much water to add to 2 cups of wild rice. If you don’t have a rice cooker, combine 1 cup of wild rice with 2 cups of water in a medium pot and set heat to high. Cover tightly with a lid (if you have a clean kitchen towel, you can place it between the pot and the lid for a tighter seal). Once it boils, turn the temperature to low, and let it simmer for 45–60 minutes (take a peek at around 45 minutes, and taste-test to see if it’s done). Drain any remaining liquid. Fluff with a fork and then cover until ready to eat.
3 Wash and cube the sweet potatoes. While rice is simmering, combine the 1 Tbsp. olive oil and sweet potatoes until sweet potatoes are coated, add salt and pepper if desired, and then roast in the oven for about 20 minutes. You may want to check on the sweet potatoes about halfway through and give them a stir.
4 While both the rice is simmering and your sweet potatoes are roasting, add canola oil to a sauté pan, and set on medium-high heat. Pat dry the pork loin with a paper towel, and rub with salt and pepper. Chop into cubes. Add cubes to hot sauté pan and cook, uncovered, turning occasionally, until done (approximately 8–10 minutes, or until internal temperature reaches 145 degrees F). Remove from heat and let rest.
5 Wash Brussels sprouts and herbs (if using). Trim rough stems of Brussels sprouts, and remove any wilting outer leaves. Slice Brussels sprouts in half, and then cut each half in thin ribbons. If you have a food processor, just toss the washed and trimmed Brussels sprouts in until roughly shredded. Similarly chop any herbs you’re using.
6 In a large bowl, combine cooked rice, roasted sweet potatoes, sautéed pork cubes, and shredded Brussels sprouts and herbs (if using). Pour the ¼ cup olive oil over mixture, and toss to combine. Add salt and pepper to taste. Enjoy!
7 Store any leftovers in a covered container in the refrigerator.
8 PC: Magone/iStock/Getty Images