Pork Roast Strata with Green Chiles and Goat Cheese

Rating: 3.25 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

Layers of cooked shredded pork sirloin roast, bread cubes, green chiles, goat cheese, and fresh sage are baked in an egg-milk base for this hearty brunch or main dish casserole.

By Smithfield(R)

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Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
20 mins
total:
1 hr 35 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Coat 13x9x2-inch baking pan with nonstick cooking spray. Arrange half of the bread in bottom of pan. Top with half the meat, half the green chiles and half the sage. Crumble half the goat cheese over top. Repeat layers with remaining ingredients.

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  • Heat oven to 350 degrees F. Whisk together eggs, milk, salt and pepper in large bowl. Pour over casserole, pressing down bread to soak up liquid. Let stand 20 to 30 minutes at room temperature.

  • Bake casserole at 350 degrees F for 1 hour until knife inserted near center comes out clean. Let stand 10 minutes before cutting to serve.

Nutrition Facts

Per Serving:
325 calories; protein 22.4g; carbohydrates 29.1g; fat 13.4g; cholesterol 201mg; sodium 1014.6mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Cwby2nz
Rating: 5 stars
10/28/2015
Such a good recipe! I loved it! I used a pressure cooker on the roast and it really cut my time down! I used Hatch Green Chile because I'm from New Mexico and would never use anything else. I used some italian bread crumbs instead of all of the bread to cut on carbs etc. Because of that I had to cook it a little bit longer - maybe 15 minutes. I added a little sour cream and avocado. YUM! Read More

Most helpful critical review

Candice
Allstar
Rating: 2 stars
10/25/2015
The cooked roast was delicious! And I will buy this brand again. It was perfectly seasoned. The Strata on the other hand was nothing special. (I'm very happy the recipe only called for half the roast) It was bland and I felt like it needed something more like a Hollandaise Sauce or pork gravy from the roast to pour over it. It was lackluster. I won't make again. Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Candice
Allstar
Rating: 2 stars
10/24/2015
The cooked roast was delicious! And I will buy this brand again. It was perfectly seasoned. The Strata on the other hand was nothing special. (I'm very happy the recipe only called for half the roast) It was bland and I felt like it needed something more like a Hollandaise Sauce or pork gravy from the roast to pour over it. It was lackluster. I won't make again. Read More
Cwby2nz
Rating: 5 stars
10/28/2015
Such a good recipe! I loved it! I used a pressure cooker on the roast and it really cut my time down! I used Hatch Green Chile because I'm from New Mexico and would never use anything else. I used some italian bread crumbs instead of all of the bread to cut on carbs etc. Because of that I had to cook it a little bit longer - maybe 15 minutes. I added a little sour cream and avocado. YUM! Read More
Linda at Bit of Flavor
Allstar
Rating: 2 stars
10/05/2015
This one sounded good on paper but we were disappointed with the result. I followed as written though used ground sage as we weren't able to find fresh. I think the egg-milk portion was too much. It did not set up completely leaving a mushy texture. I will say that the Smithfield rotisserie marinated pork loin was delicious!! Next time we'll enjoy it as is!! Read More
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ColleenCanuck
Rating: 4 stars
10/20/2020
I had to substitute croutons for bread jarred jalopeno peppers and fresh celentro not sage as a garnish but all in all a very tasty combo and easy to prepare. Added lime and a dollop of sour cream...yum Read More
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