Fresh Easy Fall Family Dinner

This quick and fresh family dinner recipe features a Smithfield Applewood Bacon Loin Filet paired with cinnamon sautéed Brussels sprouts and Honeycrisp apples served over fluffy quinoa. It’s perfect for busy weeknights when you want something wholesome, flavorful, and fast. The pre—marinated pork loin cooks easily in the oven while the sides come together on the stovetop, making this a true one—pan—plus—stovetop dinner that fills everyone up without a lot of fuss.

I first put this together after a crazy day juggling school and activities. It was such a relief to pull the pork from the oven and serve a meal that tasted like it took hours, but was done in no time. Now it’s on our go—to list whenever the week speeds up.

Ingredients

• Smithfield Applewood Bacon Loin Filet: pre—marinated for rich smoky flavor and an easy main protein
• Brussels sprouts: fresh and firm, these add a lovely crunch and green vegetable boost
• Honeycrisp apples: sweet and crisp, they brighten the plate and add natural sweetness look for firm apples without bruises
• Quinoa: nutty and protein—packed, this makes a nutritious base rinse well before cooking to remove bitterness
• Avocado oil: high smoke point perfect for sautéing, adds a subtle buttery aroma
• Cinnamon: warm and aromatic, ties together the fall flavor profile
• Stevia packet: a natural no—calorie sweetener to balance the savory and tart elements

Instructions

Preheat and roast the pork loin:

Place oven rack in the center and preheat to 400 degrees Fahrenheit. Set the pork loin in a baking dish bacon side up. Do not cover or wrap. Bake for about 30 minutes until the internal temperature reaches 150 degrees. Let it rest three minutes after removing from the oven to finish cooking gently and lock in juices.

Cook the quinoa:

While the pork roasts, bring 8 cups of water to a boil in a large pot. Add two cups of rinsed quinoa and stir occasionally. Cook for 12 to 15 minutes until tender. Pour quinoa through a fine mesh strainer to drain any excess water and set aside.

Prepare the Brussels sprouts and apples:

Halve the Brussels sprouts, removing any damaged leaves, and dice the Honeycrisp apples into bite—sized pieces. Use a sharp knife for clean cuts to avoid bruising the apples.

Sauté the vegetables and fruit:

Heat three tablespoons of avocado oil in a large skillet over medium heat. Add the Brussels sprouts and apples, then sprinkle with a quarter teaspoon of cinnamon and the stevia packet. Stir occasionally and cook for about 10 minutes until the Brussels sprouts are tender and the apples softened but not mushy. Remove from heat and let cool while the quinoa finishes.

Slice and serve:

Once the pork has rested, slice into medallions or thick pieces. Serve a scoop of fluffy quinoa topped generously with the cinnamon sautéed Brussels sprouts and apples. Place the smoky bacon—crusted pork on top or to the side for a colorful, balanced plate packed with fall flavors.

My favorite ingredient has to be the Smithfield Applewood Bacon Loin Filet because the smoky bacon crust adds such a delicious depth without any extra effort. One family dinner, my two little girls tried to sneak an extra slice off the pan before we could even sit down. It’s become a crowd—pleaser that reminds me how important simple, quality ingredients are in bringing people together around the table.

Storage Tips

Store leftover quinoa and sautéed Brussels sprouts with apples in separate airtight containers in the fridge for up to three days. Pork slices keep well too but are best eaten within two days. For reheating, warm gently on the stovetop or microwave to retain moisture.

Ingredient Substitutions

Green cabbage or kale can replace Brussels sprouts, just adjust cooking time to achieve tenderness without overcooking. Fuji or Gala apples work if Honeycrisp aren’t available look for crisp firm varieties to maintain texture. Olive oil can substitute avocado oil but keep a close eye on the sauté temperature to avoid burning.

Serving Suggestions

Pair this meal with a crisp green salad dressed in apple cider vinaigrette to add freshness. A side of roasted sweet potatoes or butternut squash complements the fall theme perfectly. Finish with a simple dessert like baked cinnamon apples or a light pumpkin mousse for a seasonal treat.

This recipe brings smoky pork, cinnamon sautéed Brussels sprouts, and apples together for a cozy, fast weeknight meal. It’s easy to scale and great for leftovers.

Common Questions About Recipes

→ How long does it take to cook the pork loin?

The applewood bacon pork loin cooks in the oven for about 30 minutes at 400 degrees, reaching an internal temperature of 150°F before resting.

→ Can the cooking time be shortened?

Yes, by slicing or dicing the pork loin before cooking, you can reduce the cooking time significantly, making it even faster for busy nights.

→ What kind of apples work best in this dish?

Honeycrisp apples are recommended for their crisp texture and balanced sweetness, but other apple varieties can be used based on preference.

→ How are the brussel sprouts prepared?

The brussel sprouts are halved and sautéed with avocado oil, cinnamon, and a sweetener like stevia to complement the savory pork and apples.

→ What grain is served with this meal?

Quinoa is cooked separately by boiling for 12-15 minutes and serves as a light, wholesome base for the pork and vegetable mixture.

→ Is this meal suitable for quick weeknight dinners?

Absolutely, the combination of pre-marinated pork and simple sautéed sides makes it ideal for a nutritious and hassle-free dinner within 30 minutes.