Harvest Bowl

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Satisfy your autumn cravings with a Harvest Bowl! Brussels sprouts, roasted veggies, and grains come together in a healthy, comforting dish.

Harvest Brussels Sprouts Bowl with Pork Tenderloin

This Harvest Brussels Sprouts Bowl is one of my favorite weeknight dinners to make for my family. Like our Sheet Pan Chicken and Veggies, it's hearty mix of flavor and texture. We combine nutty farro, crunchy Brussels sprouts, hearty sweet potatoes, and tender, roasted pork loin . It all comes together with a tangy, savory dressing. I think it tastes best when the salad is mixed together when served. The warm dressing clings to the greens, while the pork soaks up its flavor, creating the perfect bite.

We grew up with the phrase "pork: other white meat". But I have always been a fan of pork, both as a chef and a consumer. I live for Boneless Pork Chops, Pulled Pork Sandwiches, and even Pulled Pork Nachos. However, as a kid I remember my mom (as most home cooks) was programmed to cook pork so long that it was always dry and tough. When cooked properly, Farm Promise® pork loin is tender and juicy every time. Best of all I feel good about serving it to my family because there are no growth promotants, hormones, or anitbiotics—ever.

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• Harvest Brussels Sprouts Bowl with Pork Tenderloin
• Ingredients
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• Instructions
• Variations
• 🥬 More Brussels sprouts recipes
• Storage
• FAQ
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• Harvest Bowl recipe

Ingredients

• PORK TENDERLOIN: we use Farm Promise® Pork Loin Filet
• BRUSSELS SPROUTS: fres Brussels sprouts, shaved or chopped into thin pieces
• DRIED CRANBERRIES: dried cranberries add a nice hint of sweetness
• SALAD MIX: we like spring mix or mesclun greens
• BACON: bacon slices
• SWEET POTATOES: sweet potatoes, diced into small cubes
• CARROTS: fresh carrots, shredded
• FARRO: cooked farro. You can also use brown rice, quinoa, or wild rice
• SUGAR: granulated sugar
• VINEGAR: apple cider vinegar
• VEGETABLE OIL: vegetable oil (divided)

Instructions

1. Preheat Oven to 350°F.
2. Prepare: Drizzle ¼ C oil over diced sweet potatoes and place in dish with tenderloin. Cover with foil and place in oven.
3. Cook Pork and Sweet Potatoes for 20-25 minutes or until pork has an internal temperature of 145°F.
4. Remove from oven and allow to sit covered for 5 minutes.

Prepare dressing:

1. Cook Bacon: Using a sauté pan, heat over medium heat and add bacon slices. Cook until crispy.
2. Remove from pan. Reserve ¼ C bacon drippings and leave in pan.
3. Add Sugar and Vinegar: Add sugar and cook until dissolved. Add vinegar and remove from heat. Drizzle remaining oil into mixture while whisking to combine and add chopped bacon.

Assemble salad:

1. Mix Brussels Sprouts with Salad: In a large bowl, combine shaved Brussels sprouts with carrots and spring mix and toss to combine.
2. Divide Into 4 servings: Divide into 4 large serving bowls and top with sweet potatoes and sliced pork tenderloin.
3. Dress Salad: Top with cranberries and drizzle dressing over bowl.

Variations

• Protein Swap: Swap out the salmon with Easy Grilled Chicken, Grilled Shrimp, or Grilled Sirloin Steak
• Vegetarian: Omit the pork. Serve without protein, or add grilled tempeh or tofu.
• Gluten-free: Substitute farro with quinoa, millet or wild rice.
• Nuts: Add toasted walnuts, slivered almonds, or pumpkin seeds for a protein-packed crunch.
• Cheese: sprinkle with goat cheese crumbles or shaved parmesan.

This post is sponsored by our friends at Farm Promise®. All opinions are our own.

Storage

If you plan on making extra salad to eat later, do not dress the greens before serving.

• Store Dressing in an airtight container the refrigerator for up to 5 days.
• Store Pork in an airtight container in the refrigerator for 3 days.
• Make ahead: cook potatoes and pork ahead of time. Store in an airtight container in the refrigerator until ready to serve. Right before assembling, heat in microwave.

FAQ

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