Photo: Thomas J. Story; Styling: Randy Mon
Total Time
1 Hour
Yield
Serves 4

Chef Gregory Gourdet prepares modern Asian cuisine at Portland's Departure Restaurant + Lounge. But at home, the Bikram yoga disciple and marathoner adheres strictly to the Paleo diet, which is rooted in whole foods and nutritionally dense ingredients. Here's how the chef-athlete gives a healthy, classic meat-and-vegetable combo an unexpected Southeast Asian flavor twist.

How to Make It

Step 1

Preheat oven to 450°. Separate brussels sprout leaves; thinly slice hearts. Set aside.

Step 2

Season pork with 1/4 tsp. each salt and pepper. Brown in 1 tbsp. oil in a large frying pan over high heat, turning, 8 to 10 minutes.

Step 3

Toss sweet potatoes in a roasting pan with onion, 2 tbsp. oil, and 1/4 tsp. each salt and pepper. Add pork. Roast 15 to 20 minutes for medium-rare, stirring vegetables once.

Step 4

Meanwhile, purée honey, lime juice, fish sauce, garlic, ginger, and half the chile in a blender. Stir in remaining chile; set sauce aside.

Step 5

Heat 1 tbsp. oil in the frying pan over high heat and lightly char half the brussels sprouts, stirring, 2 minutes. Transfer to a bowl. Repeat for remaining brussels sprouts. Toss with 1/2 cup cilantro and 1/4 cup sauce.

Step 6

Slice pork, toss sweet potatoes with remaining cilantro, and set on a platter with brussels sprouts. Drizzle more sauce to taste over everything (you may have some left over).

Departure Restaurant + Lounge, Portland, OR

Ratings & Reviews

liafinney's Review

liafinney
April 19, 2013
This presents really well on the plate and the flavors are very upfront and complimentary. Roasted the pork on the grill, but everything else as directed. The sauce and the sprouts were exceptionally tasty. Would most certainly do again and would make for a lovely company dinner.

SandyWood2012's Review

shellelaine
March 04, 2013
We loved the recipe overall. The Serrano chili was way too hot for us, we had to redo the sauce without it as wimpy as we are. I just noticed in the recipe picture, the Brussels sprouts appear to be just halved and not as finely separated as the instructions. Great make again for us.

JDeyoung's Review

sarainco
February 20, 2013
Pork is a staple in my house, the combination of flavors in this meal are sublime. I took left overs to work and all my co-workers were jealous just from the aroma of heating this meal up for lunch.

sarainco's Review

cvanake
February 16, 2013
This dish is incredible! I browned the meat and charred the Brussels sprouts using a cast iron skillet and it turned out beautifully. 20 minutes in the oven was the perfect amount of time for medium to medium-rare. The meat was tender and juicy and I was amazed at how well all the ingredients complimented each other. The flavors and textures were outstanding. This recipe is absolutely a keeper. Kudos to you chef Gregory Gourdet!

MarloM's Review

MichelleBryner
February 10, 2013
Wonderful. Dh loved sauce.... The girls loved the sweet potatoes.

shellelaine's Review

JDeyoung
February 04, 2013
I'm not a big fan of pork, but this was delicious. The meat was tender and had a great crust from the browning, but it did take 20 more minutes than the recipe stated to get to 145 degrees. Next time I'll add the potatoes to the pan after the meat has roasted for 20 minutes.The sauce is awesome, but would be even better if made the day before and allowed to mingle. This was a big hit.

MichelleBryner's Review

SandyWood2012
February 03, 2013
Best pork meal I ever made. Loved the sweet sauce!

cvanake's Review

MarloM
January 31, 2013
N/A