Pork Skillet with Shallots and Marjoram

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Skillet meals are your very best friend when it comes to preparing breakfast on AIP – or even if you find yourself with an egg sensitivity after reintroductions (like me!). I love this combination of pork, sweet potato, a little umami flavor from mushrooms and coconut aminos, and a flavorful surprise with the marjoram.

As with most skillet meals, this one is super adaptable. Feel free to use ground chicken, turkey, beef, or lamb here, and swap in different colors or types of root vegetables as you see fit. Marjoram has a very potent and floral flavor that some people don’t love, and in that case I would try oregano.


Pork Skillet with Shallots and Marjoram
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 1 pound pastured, ground pork
  • 3 shallots, thinly-sliced
  • 1 medium sweet potato, cut into ½-inch cubes (about 3 cups)
  • 1 cup chopped mushrooms
  • 2 tablespoons water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon coconut aminos
  • 1 tablespoon fresh, minced marjoram (or sub oregano)
  • 1 teaspoon sea salt
Instructions
  1. Place the pork in a large, cold skillet and turn to medium heat. As it begins to cook, break up the meat into small bits. Cook, stirring and breaking up occasionally, until most of the liquid is reabsorbed, the meat is lightly browned, and there is no pink in any of the chunks (about 10 minutes). Transfer to a bowl and set aside, reserving any of the fat leftover in the pan.
  2. In the same skillet with leftover fat, turn the heat to medium. (If there is no reserved fat, add 2 tablespoons of solid cooking fat, like lard, tallow, or coconut oil). Add the shallots and cook, stirring occasionally, until slightly browned - about 3 minutes.
  3. Add the sweet potatoes and cook for 5 minutes, stirring, adding more fat if necessary.
  4. Add the mushrooms, water, vinegar, aminos, marjoram, and salt and stir to combine. Cook for 5-7 minutes, or until sweet potatoes are fork-tender.
  5. Combine the pork with the vegetable mixture, stir to combine, and serve.

 

About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos and get a glimpse of life on the farm by following her on Instagram.

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