Pork Loin and Root Veg Casserole

12 May


Last Sunday, I took part in a 10km mini marathon in aid of Cystic Fibrosis. This was the first time I had ever done a mini marathon so I didn’t really know what to expect but I was up for anything! I did the first 2km with my friend Lorraine but unfortunately we didn’t have the same pace so I had to leave her and run by myself. I did a steady jog for the rest of the run and I ended up finishing it 1hr 1min. I was so proud and honored to have done it for Cystic Fibrosis. I’m still in the process of raising money for them but I hope to get quite a bit more.


Needless to say, I was absolutely wrecked after and wasn’t really in the mood to go making dinner so you can imagine how grateful I was when the aroma of this casserole hit me on the way in the door. My mother had been busy and rustled up this heavenly dinner so I must thank her for the recipe and letting me post it up here. It is an absolutely heart warming dish and is a great one for Irish people when it seems like its raining nine times out of ten! The apple and herbs flavor the pork beautifully and you end up with tender, moist meat and veggies. We serve ours on a bed of shredded cabbage to give it a light touch but feel free to serve it with whatever you wish such as creamy mashed potatoes.


Pork Loin and Root Veg Casserole (Serves 4)

2tbsp rapeseed oil

600-700g pork loin, cut into 1/2inch cubes

4 garlic cloves, minced

1 large onion, diced

3cups chicken stock

1/2tsp salt

1/2tsp dried rosemary

1/2tsp dried sage

2 bay leaves

1/2 small turnip, peeled and cubed

2 granny smith apples, peeled, cored and cubed

2 potatoes, peeled and cubed

3 carrots, peeled and cubed

2 large parsnips, peeled and cubed

  • Heat the oil in a large casserole dish, add in the cubed pork and cook over a medium/high until lightly browned all over. Add the onion and garlic and continue cooking for about 5mins until the pork is cooked all the way through and the onion is nicely softened.
  • Pour over the chicken stock and season with the salt, rosemary, sage and bay leaves. Bring to the boil then turn the heat down and simmer for 20mins with a lid on.
  • Add in the turnip, apples, potatoes, carrots and parsnips and bring back to a simmer. Cook uncovered for a further 20mins or until all the veggies are tender.
  • Serve hot on a bed of shredded cabbage or with a chunk or crusty bread, or both!


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