Fresh Easy Fall Dinner

This applewood bacon pork loin dinner with cinnamon sautéed Brussels sprouts and Honeycrisp apples over quinoa is a fast and fresh fall family meal that fits perfectly into a busy schedule. It brings together savory, sweet, and warm spice flavors, while covering multiple food groups for a balanced dish all on one plate. With minimal prep and a total cook time around 30 minutes, this is a reliable go to when you want something nourishing and delicious without the fuss.

I first cooked this during a hectic week when juggling meals and activities felt overwhelming. The whole family enjoyed it so much it quickly became a favorite request, especially because it felt homemade without taking all evening.

Ingredients

• Smithfield Applewood Bacon Loin Filet: pre marinated with real bacon pieces for smoky rich flavor, choosing a quality pork cut ensures tenderness and juiciness
• Brussels sprouts: fresh and firm sprouts without brown spots work best to achieve a crisp sauté
• Honeycrisp apples: select ones that are bright and firm for sweetness and a bit of crunch
• Quinoa: rinsed before cooking to remove bitter saponins, this whole grain adds protein and texture
• Avocado oil: high smoke point oil ideal for sautéing with a mild flavor that does not overpower
• Cinnamon: warm and fragrant spice that ties the apples and sprouts together beautifully
• Stevia sweetener: adds a subtle sweetness without the calories, balancing the flavors naturally

Instructions

Preheat the Oven:

Set your oven to 400 degrees Fahrenheit. Place the Smithfield Applewood Bacon Loin Filet with the bacon side facing up in a Pyrex baking dish. There is no need to cover or wrap the dish. This ensures the bacon crust gets crispy and flavorful during roasting.

Cook the Quinoa:

While the pork roasts, bring eight cups of water to a rapid boil on the stove. Add two cups of rinsed quinoa and stir occasionally. Allow it to cook for 12 to 15 minutes until tender, then strain any remaining water. Quinoa will fluff up and provide a nutty base for the dish.

Prepare Brussels Sprouts and Apples:

Halve about one pound of Brussels sprouts for faster cooking and even caramelization. Dice two large Honeycrisp apples into bite sized pieces; these apples add a sweet contrast and fresh crunch. The warm cinnamon and a packet of stevia sweetener will enhance their natural flavors.

Sauté the Brussels Sprouts and Apples:

Heat three tablespoons of avocado oil in a large skillet over medium heat. Add the halved Brussels sprouts and diced apples to the pan, then sprinkle with 1/4 teaspoon of cinnamon and stevia. Sauté for about 10 minutes, stirring occasionally, until the sprouts soften and the apples start to caramelize gently. Remove from heat and let cool slightly.

Finish the Pork and Rest:

Check the internal temperature of the pork with a reliable meat thermometer. Once it reaches 150 degrees Fahrenheit, remove it from the oven and let it rest uncovered for three minutes. This resting period allows the juices to redistribute, resulting in tender, juicy slices.

Serve and Enjoy:

Place a generous scoop of fluffy quinoa on each plate. Top with the warm cinnamon Brussels sprouts and apples. Finally, slice the pork loin and arrange it over the bed of grains and vegetables. The combination of smoky bacon, sweet apples, and spiced sprouts brings a balance of fall flavors every bite.

I am particularly fond of using Honeycrisp apples in this recipe. Their crispness and balanced sweetness add a lively texture that perfectly complements the richness of the pork and the earthiness of the Brussels sprouts. One memorable dinner involved gathering my family around the table after a long day and watching the kids excitedly mix all the components together on their plates to capture every flavor in one bite. It became an instant bonding moment.

Storage Tips

Leftover pork slices along with quinoa and sautéed Brussels sprouts and apples keep well for up to four days in an airtight container in the refrigerator. Reheat gently on the stovetop or microwave to maintain moisture and flavor. If freezing, portion the dish into meal sized containers and thaw overnight before reheating.

Ingredient Substitutions

If Honeycrisp apples are unavailable, Gala or Fuji apples work nicely since they also retain a bit of firmness after cooking. You can replace avocado oil with olive oil or another neutral high smoke point oil. For a sugar alternative, maple syrup or honey can be used instead of stevia for a natural sweetener with subtle maple or floral notes.

Serving Suggestions

Add a side of roasted sweet potatoes or a crisp green salad with a light vinaigrette to round out the meal. A drizzle of apple cider reduction sauce over the pork can heighten the fall flavors even more. For kids, consider serving the components deconstructed so they can customize their plates.

This dish has become a repeat winner in my household and being able to pull together something wholesome and flavorful in under 30 minutes feels like a superpower. I hope it makes your family dinners a little easier and a lot tastier.

Your Recipe Questions Answered

→ How long does the pork loin take to cook?

The pork loin cooks in the oven at 400°F for about 30 minutes until it reaches an internal temperature of 150°F.

→ What apples work best with this dish?

Honeycrisp apples are recommended for their sweet and crisp texture, but any firm apple can be used.

→ Can the pork be prepared faster?

Yes, slicing or dicing the pork loin before cooking can reduce the time, cutting cook time roughly in half.

→ What is the best way to cook the brussels sprouts and apples?

Halve the brussels sprouts and dice the apples, then sauté them in avocado oil with cinnamon and stevia for about 10 minutes.

→ Is this meal balanced nutritionally?

Yes, it covers multiple food groups including protein from pork, fiber and vitamins from vegetables and fruit, and whole grains from quinoa.