Fresh Easy Fall Dinner (Ready-to-Print Version)
Fast, fresh fall dinner with applewood bacon pork loin, brussels sprouts, apples, and quinoa ready in 30 minutes.
# What You’ll Need:
→ Pork
01 -
1 Smithfield Applewood Bacon Loin Filet (approximately 0.9 kg)
→ Vegetables and Fruits
02 -
450 g Brussels sprouts, halved
03 -
2 large Honeycrisp apples, diced
→ Grains
04 -
2 cups (370 g) quinoa
→ Oils and Spices
05 -
3 tablespoons (45 ml) avocado oil
06 -
1/4 teaspoon ground cinnamon
07 -
1 packet stevia sweetener (approx. 1 g)
# Step-by-Step Guide:
01 -
Preheat the oven to 204°C (400°F). Place the pork loin bacon side up in a Pyrex baking dish. Insert the dish into the oven and roast for about 30 minutes until the internal temperature reaches 65°C (150°F). Remove from oven and rest for 3 minutes before slicing.
02 -
Bring 1.9 liters (8 cups) of water to a rolling boil on the stove. Add quinoa, stir occasionally, and cook for 12 to 15 minutes until tender. Drain excess water and set aside.
03 -
Halve the Brussels sprouts and dice the Honeycrisp apples. Set aside.
04 -
Heat avocado oil in a large skillet over medium heat. Add Brussels sprouts and diced apples. Sprinkle with cinnamon and stevia. Sauté for about 10 minutes until vegetables are tender. Remove from heat and let cool slightly.
05 -
Serve slices of bacon-crusted pork loin over a bed of quinoa, topped with cinnamon sautéed Brussels sprouts and apples. Combine flavors evenly for a balanced bite.
# Handy Tips:
01 -
Resting the pork loin after roasting allows juices to redistribute, ensuring a moist and flavorful result.