Fresh Easy Fall Family Dinner (Printer-Friendly Version)
A quick fall meal with applewood bacon pork loin, quinoa, brussel sprouts, and Honeycrisp apples ready in 30 minutes.
# What You'll Need:
→ Protein
01 -
1 Smithfield Applewood Bacon Loin Filet (approximately 680 g)
→ Vegetables and Fruits
02 -
450 g brussels sprouts, halved
03 -
2 large Honeycrisp apples, diced
→ Grains
04 -
2 cups (370 g) quinoa
→ Oils and Seasonings
05 -
3 tablespoons (45 mL) avocado oil
06 -
1/4 teaspoon ground cinnamon
07 -
1 packet stevia sweetener
# Steps to Follow:
01 -
Preheat the oven to 204°C (400°F). Place the pork loin with the bacon crust side up in a Pyrex baking dish. Roast uncovered for 30 minutes until internal temperature reaches 65°C (150°F). Remove and let rest for 3 minutes.
02 -
Bring 1.9 litres (8 cups) of water to a rapid boil in a pot. Add quinoa, stir occasionally, and cook for 12–15 minutes. Drain excess liquid.
03 -
Halve the brussels sprouts and dice the apples into uniform pieces.
04 -
Heat 3 tablespoons (45 mL) avocado oil in a large skillet. Add brussels sprouts and apples. Sprinkle with cinnamon and stevia. Sauté over medium heat for 10 minutes until tender. Remove from heat and allow to cool.
05 -
Serve the sliced pork loin over a bed of quinoa, topped with cinnamon sautéed brussels sprouts and apples. Mix flavors together for optimal taste.
# Additional Tips:
01 -
The pork loin should reach an internal temperature of 65°C (150°F) for safe consumption. Letting it rest before slicing allows juices to redistribute.